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+} + +.mt2 { + margin-top: 2em; +} + +.noindent { + text-indent: 0; +} + +.pagenum { + position: absolute; + right: 4%; + font-size: smaller; + text-align: right; + font-style: normal; +} + +.poetry-container { + text-align: center; +} + +.poetry { + display: inline-block; + text-align: left; +} + +.poetry .stanza { + margin: 1em 0em 1em 0em; +} + +.poetry .verse { + padding-left: 3em; +} + +.poetry .indent0 { + text-indent: -3em; +} + +.poetry .indent8 { + text-indent: 1.0em; +} + +.poetry .indent14 { + text-indent: 4.0em; +} + +.smaller { + font-size: 80%; +} + +.smcap { + font-variant: small-caps; + font-style: normal; +} + +.titlepage { + text-align: center; + margin-top: 3em; + text-indent: 0; +} + +.x-ebookmaker img { + max-width: 100%; + width: auto; + height: auto; +} + +.x-ebookmaker .poetry { + display: block; + margin-left: 1.5em; +} + +/* Illustration classes */ +.illowp48 {width: 48%;} +.x-ebookmaker .illowp48 {width: 100%;} +.illowp100 {width: 100%;} +.illowp75 {width: 75%;} +.x-ebookmaker .illowp75 {width: 100%;} +.illowp90 {width: 90%;} +.x-ebookmaker .illowp90 {width: 100%;} +.illowp45 {width: 45%;} +.x-ebookmaker .illowp45 {width: 100%;} +.illowp60 {width: 60%;} +.x-ebookmaker .illowp60 {width: 100%;} +.illowp42 {width: 42%;} +.x-ebookmaker .illowp42 {width: 100%;} +.illowp37 {width: 37%;} +.x-ebookmaker .illowp37 {width: 100%;} +.illowp80 {width: 80%;} +.x-ebookmaker .illowp80 {width: 100%;} +.illowp93 {width: 93%;} +.x-ebookmaker .illowp93 {width: 100%;} +.illowp54 {width: 54%;} +.x-ebookmaker .illowp54 {width: 100%;} +.illowp62 {width: 62%;} +.x-ebookmaker .illowp62 {width: 100%;} +.illowp85 {width: 85%;} +.x-ebookmaker .illowp85 {width: 100%;} +.illowp56 {width: 56%;} +.x-ebookmaker .illowp56 {width: 100%;} + </style> + </head> +<body> +<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 78164 ***</div> + +<p><span class="pagenum" id="Page_i">[i]</span></p> + +<p class="center larger">THE PRACTICAL HOUSEWIFE.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="front-matter"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_ii">[ii]</span></p> + +<p class="center">HIGHLY INTERESTING WORK FOR HOUSEWIVES.</p> + +<p class="center"><i>Numerous Illustrations, crown 8vo, cloth, 2s. 6d.</i></p> + +<p class="center larger">THE HOUSEWIFE’S REASON WHY</p> + +<p class="center">DOMESTIC SCIENCE.</p> + +</div> + +<p>The Author of “The Reason Why Series” has made very wide researches, in order to +bring within the pages of this Volume, in the most simple but expressive language, +all those illustrations of scientific principles which bear upon the Housewife’s duties; so +that she may not only know that she should do a thing, but WHY she should do it; +and knowing WHY, perform it all the more willingly.</p> + +<p class="center">EXAMPLE.</p> + +<ul> + <li>Why is the mixture of alum with bread injurious?</li> + <li>Why are baked apples useful to dyspeptic persons?</li> + <li>Why should bedsteads not be placed against walls?</li> + <li>Why do chimneys smoke?</li> + <li>Why does salt improve digestion?</li> + <li>Why does biliousness frequently attack people at forty years of age?</li> + <li>Why are complexions influenced by the colours of dress?</li> + <li>Why should not infants be placed on their backs in their cradles or beds?</li> + <li>Why is roasted meat more digestible than boiled?</li> +</ul> + +<p class="center">This Volume answers 1500 similar Questions.</p> + +</div> + +<hr class="chap x-ebookmaker-drop"> + +<p><span class="pagenum" id="Page_iii">[iii]</span></p> + +<figure class="figcenter illowp48" id="frontispiece" style="max-width: 28.125em;"> + <img class="w100" src="images/frontispiece.jpg" alt=""> + <figcaption> + <p class="p1">“To understand the Economy of Household Affairs is not only + essential to a woman’s proper and pleasant performance of the + duties of a Wife and a Mother, but is indispensable to the comfort, + respectability, and welfare of all Families, whatever be their + circumstances.”—<i>Dr. Kitchiner.</i></p> + </figcaption> +</figure> + +<hr class="chap x-ebookmaker-drop"> + +<p><span class="pagenum" id="Page_iv">[iv]</span></p> + +<p class="titlepage larger"><span class="smaller">THE</span><br> +<span class="larger">PRACTICAL HOUSEWIFE</span></p> + +<p class="titlepage"><span class="smaller">A COMPLETE</span><br> +ENCYCLOPÆDIA OF DOMESTIC ECONOMY<br> +<span class="smaller">AND</span><br> +<span class="larger">FAMILY MEDICAL GUIDE</span></p> + +<p class="titlepage"><span class="smaller">BY</span><br> +THE ORIGINAL EDITOR OF THE “FAMILY FRIEND,”<br> +THE “HOUSEWIFE’S REASON WHY,” ETC.</p> + +<p class="titlepage">NEW EDITION, REVISED AND GREATLY ENLARGED.</p> + +<p class="titlepage">LONDON: HOULSTON & WRIGHT.<br> +PHILADELPHIA: J. B. LIPPINCOTT & CO.<br> +<i>Author’s Edition.</i></p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="front-matter"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_v">[v]</span></p> + +<p class="center larger">THE REASON WHY SERIES<br> +<span class="smaller">COMPRISES THE FOLLOWING WORKS, EACH COMPLETE IN ITSELF, +AND SOLD SEPARATELY.</span></p> + +</div> + +<ul> + <li>DICTIONARY OF DAILY WANTS. One very thick volume, strongly bound. $3.75.</li> + <li>DICTIONARY OF USEFUL KNOWLEDGE. Two thick volumes, strongly bound. $5.00.</li> + <li>DICTIONARY OF MEDICAL AND SURGICAL KNOWLEDGE. One thick volume, strongly bound. $2.50.</li> + <li>REASON WHY. DENOMINATIONAL. $1.75.</li> + <li>REASON WHY. GENERAL SCIENCE. $1.25.</li> + <li>REASON WHY. PHYSICAL GEOGRAPHY AND GEOLOGY. $1.75.</li> + <li>PRACTICAL HOUSEWIFE AND FAMILY MEDICAL GUIDE. $1.25.</li> + <li>FAMILY SAVE-ALL; <span class="smcap">or</span>, SECONDARY COOKERY. $1.25.</li> + <li>REASON WHY. GARDENER’S AND FARMER’S. $1.25.</li> + <li>HISTORICAL REASON WHY. ENGLISH HISTORY. $1.25.</li> + <li>REASON WHY. NATURAL HISTORY. $1.25.</li> + <li>BIBLICAL REASON WHY. SACRED HISTORY. $1.25.</li> + <li>HOUSEWIFE’S REASON WHY. DOMESTIC SCIENCE. $1.25.</li> + <li>ENQUIRE WITHIN UPON EVERYTHING. $1.25.</li> + <li>NOTICES TO CORRESPONDENTS. $1.25.</li> + <li>CORNER CUPBOARD. A FAMILY REPOSITORY. $1.25.</li> + <li>JOURNEY OF DISCOVERY ALL ROUND OUR HOUSE; <span class="smcap">or</span>, THE INTERVIEW. $1.25.</li> +</ul> + +</div> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter front-matter"> + +<p><span class="pagenum" id="Page_vi">[vi]</span></p> + +<p class="dedication"><span class="larger">THIS BOOK,</span><br> +THE RESULT OF HUNDREDS OF VALUED CONTRIBUTIONS,<br> +ACCUMULATED AND APPROVED DURING THE LAST TEN YEARS,<br> +<span class="smaller">IS</span><br> +<span class="larger">DEDICATED TO EVERY HOUSEWIFE,</span><br> +<span class="smaller">BY THE</span><br> +ORIGINAL EDITOR OF THE “FAMILY FRIEND,”<br> +<span class="smaller">IN THE BELIEF THAT IT WILL</span><br> +LESSEN THE CARES OF DOMESTIC MANAGEMENT,<br> +AID THE PRACTICE OF HOUSEHOLD ECONOMY,<br> +<span class="smaller">AND</span><br> +PROVE A HELP IN MANY EMERGENCIES,<br> +WHICH MAY AFFECT THE COMFORT OF HOME.</p> + +<p><span class="smcap">London</span>, <i>October, 1860</i>.</p> + +</div> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_vii">[vii]</span></p> + +<h2 class="nobreak" id="PREFACE">PREFACE.</h2> + +</div> + +<p>Every Englishman’s house is his Castle; the Husband has +to do battle with the struggles and competition of life; to provide +for the wants of his little fortress; and to keep those +formidable enemies Debt, Discontent, and Poverty, from the +door. And many and arduous are the battles which he has +to brave; frequently testing to their utmost the powers of +heart and mind.</p> + +<p>At the right hand of the Master of the citadel stands the +Housewife, his help-meet, companion, and comforter. Upon her +devolves the duty of keeping away the more subtile enemies +that attack the dwellers of the citadel within: Disease, Uncleanliness, +and Waste, are among the silent but stubborn foes which, +unless they are fairly resisted at their first approach, destroy +the foundation, shatter the walls, and reduce to ruin, both in +a moral and a material sense, the Domestic stronghold which it +is Man’s mission to erect and defend, and Woman’s mission to +preserve in all its happiness and integrity.</p> + +<p>The “<span class="smcap">Practical Housewife</span>,” which we now present to +the public in a greatly enlarged and much improved form, is +a Hand-book to guide the Wife in the discharge of those duties +upon which the well-being of Home depends; and without the +proper fulfilment of which the most earnest efforts of the best +Husband will ever fail to secure their reward. In proof that +we do not over-estimate the importance of Woman’s influence in +<span class="pagenum" id="Page_viii">[viii]</span>the household, remember the words of Solomon: “Every wise +woman buildeth her house: but the foolish plucketh it down +with her hands.”</p> + +<p>In the following pages will be found some excellent Thoughts +and Maxims upon Housekeeping; Advice upon the Domestic +Treatment of the Sick; the Management of Children, &c.; +a series of very instructive papers upon Domestic Manipulation, +together with Directions for Cookery and the Choice of Food, +in accordance with the Seasons of the Year; also ample Directions +upon Carving, and the Arrangement of Tables, &c., with +a large number of tried and approved Receipts in almost every +description of Domestic Preparation.</p> + +<p>The married lady who carefully studies these pages, cannot +fail to become a “Practical Housewife,” one of those wise +women who “buildeth her house,” increaseth happiness in all +around her, and is followed, when she is called heavenward, by +the throbbing heart-love of all who felt her blessed influence.</p> + +<p>It is obvious that the subject of <span class="smcap">Needlework</span>, intricate as +are its operations, and voluminous as its written descriptions +must be, could not be included in the present volume. The +subject has been elaborately treated and profusely illustrated +in the “<span class="smcap">Treasures in Needlework</span>,” containing several +hundreds of designs by Mrs. <span class="smcap">Warren</span>, Mrs. <span class="smcap">Pullan</span>, and other +eminent artists.</p> + +<p>Commending our Volume to the Housewives of Great Britain, +in the fullest confidence that every page will bear the closest +examination, and be found unusually instructive, we pray for +the increase of those Domestic Virtues which are the proud +characteristic of the British Nation.</p> + +<p><span class="smcap">London</span>, <i>October, 1860</i>.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_ix">[ix]</span></p> + +<h2 class="nobreak" id="INDEX">INDEX.</h2> + +</div> + +<ul> + +<li class="ifrst">Ablution, importance of, <a href="#Page_22">22</a></li> + +<li class="indx">Ague, <a href="#Page_72">72</a></li> + +<li class="indx">Air, importance of fresh, <a href="#Page_22">22</a></li> + +<li class="indx">Ale, devilled, <a href="#Page_227">227</a></li> + +<li class="indx">Aleberry, <a href="#Page_225">225</a></li> + +<li class="indx">Ale, mulled, <a href="#Page_226">226</a></li> + +<li class="indx">Ale posset, <a href="#Page_228">228</a></li> + +<li class="indx">Almond soap, <a href="#Page_276">276</a></li> + +<li class="indx">American biscuits, <a href="#Page_297">297</a></li> + +<li class="indx">Ants, expelling, <a href="#Page_188">188</a></li> + +<li class="indx">Antwerp cream, <a href="#Page_301">301</a></li> + +<li class="indx">Aperient electuary, <a href="#Page_130">130</a></li> + +<li class="indx">Aperient for children, <a href="#Page_130">130</a></li> + +<li class="indx">Aperient, infant’s, <a href="#Page_127">127</a></li> + +<li class="indx">Aperient pills, <a href="#Page_126">126</a></li> + +<li class="indx">Aperients, spring, <a href="#Page_126">126</a></li> + +<li class="indx">Aperient, tonic, <a href="#Page_126">126</a></li> + +<li class="indx">Apoplexy, <a href="#Page_74">74</a></li> + +<li class="indx">Appleade, <a href="#Page_223">223</a></li> + +<li class="indx">Apple fool, <a href="#Page_265">265</a></li> + +<li class="indx">Apple jelly, <a href="#Page_270">270</a></li> + +<li class="indx">Apricot beverage, <a href="#Page_223">223</a></li> + +<li class="indx">Apricot pudding, <a href="#Page_275">275</a></li> + +<li class="indx">April, food and cookery for, <a href="#Page_262">262</a></li> + +<li class="indx">Arrack, mock, <a href="#Page_226">226</a></li> + +<li class="indx">Arrow-root, <a href="#Page_144">144</a></li> + +<li class="indx">Artichokes, boiled, <a href="#Page_287">287</a></li> + +<li class="indx">Artichoke bottom ragout, <a href="#Page_299">299</a></li> + +<li class="indx">Artichokes fricasseed, <a href="#Page_269">269</a></li> + +<li class="indx">Asparagus, boiled, <a href="#Page_264">264</a></li> + +<li class="indx">Asparagus soup, <a href="#Page_266">266</a></li> + +<li class="indx">Asses’ milk, imitative, <a href="#Page_145">145</a></li> + +<li class="indx">Asthma, <a href="#Page_49">49</a></li> + +<li class="indx">Asthma, relief of, <a href="#Page_127">127</a></li> + +<li class="indx">Athol brose, <a href="#Page_226">226</a></li> + +<li class="indx">August, food and cookery for, <a href="#Page_280">280</a></li> + +<li class="ifrst">Baked milk, <a href="#Page_145">145</a></li> + +<li class="indx">Baking, <a href="#Page_238">238</a></li> + +<li class="indx">Bandages, <a href="#Page_112">112</a></li> + +<li class="indx">Bandoline, <a href="#Page_140">140</a></li> + +<li class="indx">Bang, <a href="#Page_226">226</a></li> + +<li class="indx">Barbel, to fry, <a href="#Page_249">249</a></li> + +<li class="indx">Barley gruel, <a href="#Page_144">144</a></li> + +<li class="indx">Barley milk, <a href="#Page_145">145</a></li> + +<li class="indx">Barley water, <a href="#Page_223">223</a></li> + +<li class="indx">Barley water, to make, <a href="#Page_245">245</a></li> + +<li class="indx">Bath buns, <a href="#Page_256">256</a></li> + +<li class="indx">Batter pudding, <a href="#Page_271">271</a>, <a href="#Page_283">283</a></li> + +<li class="indx">Beads, to clean, <a href="#Page_214">214</a></li> + +<li class="indx">Beans, French, à la Crême, <a href="#Page_274">274</a></li> + +<li class="indx">Beans, kidney, boiled, <a href="#Page_274">274</a></li> + +<li class="indx">Bear’s grease, <a href="#Page_141">141</a></li> + +<li class="indx">Bedding, &c., choice of, <a href="#Page_8">8</a></li> + +<li class="indx">Beef steaks, Staffordshire, <a href="#Page_288">288</a></li> + +<li class="indx">Bed-rooms, management of, <a href="#Page_14">14</a></li> + +<li class="indx">Beds, to detect dampness in, <a href="#Page_188">188</a></li> + +<li class="indx">Beef broth, <a href="#Page_254">254</a></li> + +<li class="indx">Beef collops, <a href="#Page_259">259</a></li> + +<li class="indx">Beef hams, <a href="#Page_287">287</a></li> + +<li class="indx">Beef, pressed, <a href="#Page_278">278</a></li> + +<li class="indx">Beef, spiced, <a href="#Page_270">270</a></li> + +<li class="indx">Beef stock, <a href="#Page_253">253</a></li> + +<li class="indx">Beef tea, <a href="#Page_147">147</a></li> + +<li class="indx">Bees, to avoid injury from, <a href="#Page_135">135</a></li> + +<li class="indx">Beverages, summer, <a href="#Page_221">221</a></li> + +<li class="indx">Beverages, winter, <a href="#Page_221">221</a></li> + +<li class="indx">Biliousness, <a href="#Page_54">54</a></li> + +<li class="indx">Bishop, <a href="#Page_226">226</a></li> + +<li class="indx">Blackberry jam, <a href="#Page_306">306</a></li> + +<li class="indx">Black caps, <a href="#Page_292">292</a></li> + +<li class="indx">Black draught, <a href="#Page_127">127</a></li> + +<li class="indx">Blacking for dress boots and shoes, <a href="#Page_188">188</a></li> + +<li class="indx">Blacking to preserve leather, <a href="#Page_188">188</a></li> + +<li class="indx">Blanching, <a href="#Page_239">239</a></li> + +<li class="indx">Bleeding at the nose, <a href="#Page_134">134</a></li> + +<li class="indx">Blisters, <a href="#Page_113">113</a></li> + +<li class="indx">Boiling, <a href="#Page_172">172</a>, <a href="#Page_235">235</a></li> + +<li class="indx">Books, to remove stains from, <a href="#Page_213">213</a></li> + +<li class="indx">Boring, <a href="#Page_239">239</a></li> + +<li class="indx">Bottles, to clean, <a href="#Page_143">143</a></li> + +<li class="indx">Bottles, to make air-tight, <a href="#Page_189">189</a></li> + +<li class="indx">Bowel complaints, <a href="#Page_57">57</a></li> + +<li class="indx">Brain fever, <a href="#Page_64">64</a></li> + +<li class="indx">Braising, <a href="#Page_239">239</a></li> + +<li class="indx">Brass ornaments, to clean, <a href="#Page_211">211</a></li> + +<li class="indx">Brass, to clean, <a href="#Page_212">212</a></li> + +<li class="indx">Brawns, mock, <a href="#Page_266">266</a></li> + +<li class="indx">Bread-and-butter pudding, <a href="#Page_297">297</a></li> + +<li class="indx">Bread pudding, <a href="#Page_251">251</a></li> + +<li class="indx">Breath, remedy for shortness of the, <a href="#Page_128">128</a></li> + +<li class="indx">Brentford rolls, <a href="#Page_275">275</a></li> + +<li class="indx">Brill, fried, <a href="#Page_285">285</a>, <a href="#Page_298">298</a></li> + +<li class="indx">Broiling, <a href="#Page_237">237</a></li> + +<li class="indx">Bronchitis, <a href="#Page_50">50</a></li> + +<li class="indx">Bronchitis, acute, <a href="#Page_51">51</a></li> + +<li class="indx">Bronchitis, chronic, <a href="#Page_51">51</a></li> + +<li class="indx">Broth for invalids, <a href="#Page_146">146</a></li> + +<li class="indx">Broth of calf’s feet, <a href="#Page_147">147</a></li> + +<li class="indx">Broth of chickens, <a href="#Page_147">147</a></li> + +<li class="indx">Browning for soups, <a href="#Page_254">254</a></li> + +<li class="indx">Bruises and sprains, remedy for, <a href="#Page_133">133</a></li> + +<li class="indx">Bruises, cure for, <a href="#Page_132">132</a></li> + +<li class="indx">Brushes, to clean, <a href="#Page_142">142</a></li> + +<li class="indx">Bugs, to destroy, <a href="#Page_189">189</a></li> + +<li class="indx">Bullace tart, <a href="#Page_293">293</a></li> + +<li class="indx">Burns, lime liniment for, <a href="#Page_133">133</a></li> + +<li class="indx">Burns, to heal, <a href="#Page_134">134</a></li> + +<li class="indx">Butcher’s meat, economy in the use of, <a href="#Page_245">245</a></li> + +<li class="indx"><span class="pagenum" id="Page_x">[x]</span>Cabinet pudding, <a href="#Page_271">271</a></li> + +<li class="indx">Cake, good common, <a href="#Page_283">283</a></li> + +<li class="indx">Cakes: see under various names, as Shrewsbury, Banbury, currant, &c., <a href="#Page_261">261</a></li> + +<li class="indx">Calf’s feet and milk, <a href="#Page_145">145</a></li> + +<li class="indx">Calf’s head, <a href="#Page_276">276</a>, <a href="#Page_294">294</a></li> + +<li class="indx">Calf’s head cheese, <a href="#Page_269">269</a></li> + +<li class="indx">Calf’s head, fricasseed, <a href="#Page_264">264</a></li> + +<li class="indx">Calf’s head pie, <a href="#Page_300">300</a></li> + +<li class="indx">Calf’s heart, baked, <a href="#Page_292">292</a></li> + +<li class="indx">Candles, hints about, <a href="#Page_190">190</a></li> + +<li class="indx">Candles, to improve, <a href="#Page_190">190</a></li> + +<li class="indx">Candlesticks, to clean, <a href="#Page_213">213</a></li> + +<li class="indx">Capillaire, mock, <a href="#Page_224">224</a></li> + +<li class="indx">Carbuncles, <a href="#Page_115">115</a></li> + +<li class="indx">Cardinal, <a href="#Page_226">226</a></li> + +<li class="indx">Cardoons à la fromage, <a href="#Page_296">296</a></li> + +<li class="indx">Cardoons, fried, <a href="#Page_292">292</a></li> + +<li class="indx">Carp, fried, <a href="#Page_295">295</a></li> + +<li class="indx">Carp, stewed, <a href="#Page_254">254</a>, <a href="#Page_268">268</a></li> + +<li class="indx">Carrot soup, <a href="#Page_254">254</a></li> + +<li class="indx">Carrots, boiled, <a href="#Page_282">282</a></li> + +<li class="indx">Carrots, Flemish way, <a href="#Page_287">287</a></li> + +<li class="indx">Carving, <a href="#Page_320">320</a></li> + +<li class="indx">Casks, to sweeten, <a href="#Page_215">215</a></li> + +<li class="indx">Caudle, <a href="#Page_144">144</a>, <a href="#Page_226">226</a></li> + +<li class="indx">Caudle, brown, <a href="#Page_226">226</a></li> + +<li class="indx">Caudle, rice, <a href="#Page_227">227</a></li> + +<li class="indx">Caudle, cold, <a href="#Page_227">227</a></li> + +<li class="indx">Caudle, flour, <a href="#Page_227">227</a></li> + +<li class="indx">Caudle, flummery, <a href="#Page_227">227</a></li> + +<li class="indx">Caudle, oatmeal, <a href="#Page_227">227</a></li> + +<li class="indx">Caudle, tea, <a href="#Page_227">227</a></li> + +<li class="indx">Caudle, white, <a href="#Page_227">227</a></li> + +<li class="indx">Cauliflowers, boiled, <a href="#Page_269">269</a></li> + +<li class="indx">Celery, fried, <a href="#Page_296">296</a></li> + +<li class="indx">Celery with cream, <a href="#Page_261">261</a></li> + +<li class="indx">Cement for iron utensils, <a href="#Page_189">189</a></li> + +<li class="indx">Cement, manufacture and use of, <a href="#Page_159">159</a></li> + +<li class="indx">Cements, waterproof, <a href="#Page_161">161</a></li> + +<li class="indx">Chairs, restoring, <a href="#Page_194">194</a></li> + +<li class="indx">Chapped hands, cerate for, <a href="#Page_137">137</a></li> + +<li class="indx">Cherry drink, <a href="#Page_224">224</a></li> + +<li class="indx">Chervil, boiled, <a href="#Page_274">274</a></li> + +<li class="indx">Cheshire puffs, <a href="#Page_275">275</a></li> + +<li class="indx">Chicken fricassee, <a href="#Page_286">286</a></li> + +<li class="indx">Chicken-pox, <a href="#Page_48">48</a></li> + +<li class="indx">Chicken, roasted, <a href="#Page_278">278</a></li> + +<li class="indx">Chilblains, <a href="#Page_107">107</a></li> + +<li class="indx">Chilblains, household cure for, <a href="#Page_130">130</a></li> + +<li class="indx">Children, cookery for, <a href="#Page_303">303</a></li> + +<li class="indx">Children, management of, <a href="#Page_22">22</a></li> + +<li class="indx">Chimneys on fire, means of extinguishing, <a href="#Page_191">191</a></li> + +<li class="indx">Chimneys, cure for smoky, <a href="#Page_191">191</a></li> + +<li class="indx">China, &c., choice of, <a href="#Page_8">8</a></li> + +<li class="indx">China, to mend broken, <a href="#Page_190">190</a></li> + +<li class="indx">China, to pack, <a href="#Page_192">192</a></li> + +<li class="indx">Chintz, to wash, <a href="#Page_203">203</a></li> + +<li class="indx">Choking, <a href="#Page_109">109</a></li> + +<li class="indx">Cholera, <a href="#Page_62">62</a></li> + +<li class="indx">Cholera and bowel complaints, prescription for, <a href="#Page_127">127</a></li> + +<li class="indx">Chopping, <a href="#Page_165">165</a></li> + +<li class="indx">Christmas cake, <a href="#Page_301">301</a></li> + +<li class="indx">Cleaning, <a href="#Page_148">148</a>, <a href="#Page_180">180</a></li> + +<li class="indx">Cleanliness, importance of, <a href="#Page_14">14</a></li> + +<li class="indx">Cloth, scouring balls to take grease from, <a href="#Page_207">207</a></li> + +<li class="indx">Clothes, management of wet, <a href="#Page_208">208</a></li> + +<li class="indx">Clothes-brushes, to clean, <a href="#Page_142">142</a></li> + +<li class="indx">Clothes, to brush, <a href="#Page_209">209</a></li> + +<li class="indx">Clothing, hints respecting, <a href="#Page_22">22</a></li> + +<li class="indx">Coats, to renovate, <a href="#Page_207">207</a></li> + +<li class="indx">Coat, to pack properly, <a href="#Page_208">208</a></li> + +<li class="indx">Cock-a-leekie soup, <a href="#Page_294">294</a></li> + +<li class="indx">Cockles, pickled, <a href="#Page_285">285</a></li> + +<li class="indx">Cockroaches, expelling, <a href="#Page_188">188</a></li> + +<li class="indx">Cod sounds, boiled, <a href="#Page_299">299</a></li> + +<li class="indx">Cod sounds ragout, <a href="#Page_299">299</a></li> + +<li class="indx">Cod, to cure, <a href="#Page_295">295</a></li> + +<li class="indx">Colds and coughs, <a href="#Page_127">127</a></li> + +<li class="indx">Coloured prints, &c., to prevent from running, <a href="#Page_202">202</a></li> + +<li class="indx">Colours of dresses, preserving, <a href="#Page_203">203</a></li> + +<li class="indx">Combs, to clean, <a href="#Page_142">142</a></li> + +<li class="indx">Consumption, <a href="#Page_46">46</a></li> + +<li class="indx">Consumption, watercresses recommended, <a href="#Page_128">128</a></li> + +<li class="indx">Cookery for the months, <a href="#Page_248">248</a></li> + +<li class="indx">Cookery, rudiments of, <a href="#Page_232">232</a></li> + +<li class="indx">Cool tankard, <a href="#Page_224">224</a></li> + +<li class="indx">Copper saucepans, danger from, <a href="#Page_239">239</a></li> + +<li class="indx">Corking, <a href="#Page_148">148</a></li> + +<li class="indx">Corns, cure for, <a href="#Page_130">130</a></li> + +<li class="indx">Corns, cure for soft, <a href="#Page_131">131</a></li> + +<li class="indx">Cough, <a href="#Page_48">48</a></li> + +<li class="indx">Cough mixture, <a href="#Page_128">128</a></li> + +<li class="indx">Cough, recipe for a, <a href="#Page_127">127</a></li> + +<li class="indx">Court-plaster, <a href="#Page_140">140</a></li> + +<li class="indx">Crab soup, <a href="#Page_258">258</a></li> + +<li class="indx">Crabs, dressed, <a href="#Page_267">267</a></li> + +<li class="indx">Crackers, bon-bon, <a href="#Page_301">301</a></li> + +<li class="indx">Crambambull, <a href="#Page_226">226</a></li> + +<li class="indx">Cramp, cure for, <a href="#Page_134">134</a></li> + +<li class="indx">Cranberry drink, <a href="#Page_224">224</a></li> + +<li class="indx">Crape, to remove stains from, <a href="#Page_207">207</a></li> + +<li class="indx">Cream, cold, <a href="#Page_139">139</a></li> + +<li class="indx">Cream, housewife’s, <a href="#Page_279">279</a></li> + +<li class="indx">Croup, <a href="#Page_44">44</a></li> + +<li class="indx">Cucumbers, stewed, <a href="#Page_274">274</a></li> + +<li class="indx">Cumberland pudding, <a href="#Page_275">275</a></li> + +<li class="indx">Curds and whey, <a href="#Page_224">224</a></li> + +<li class="indx">Curling fluid, <a href="#Page_138">138</a></li> + +<li class="indx">Currant water, <a href="#Page_225">225</a></li> + +<li class="indx">Curried beef, <a href="#Page_256">256</a></li> + +<li class="indx"><span class="pagenum" id="Page_xi">[xi]</span>Curries, various, <a href="#Page_237">237</a></li> + +<li class="indx">Curry, <a href="#Page_250">250</a></li> + +<li class="indx">Custard pudding, <a href="#Page_283">283</a></li> + +<li class="indx">Cutlery, choice of, <a href="#Page_8">8</a></li> + +<li class="indx">Cutting glass, <a href="#Page_152">152</a></li> + +<li class="ifrst">Dace, to fry, <a href="#Page_249">249</a></li> + +<li class="indx">Dace, to marinade, <a href="#Page_249">249</a></li> + +<li class="indx">Damascus biscuits, <a href="#Page_279">279</a></li> + +<li class="indx">Damson or plum cheese, <a href="#Page_257">257</a></li> + +<li class="indx">Deafness from deficient wax, <a href="#Page_130">130</a></li> + +<li class="indx">Deafness, remedy for, <a href="#Page_130">130</a></li> + +<li class="indx">Decanters, to clean, <a href="#Page_210">210</a></li> + +<li class="indx">Decanting, <a href="#Page_153">153</a></li> + +<li class="indx">December, food and cookery for, <a href="#Page_297">297</a></li> + +<li class="indx">Delirium, <a href="#Page_66">66</a></li> + +<li class="indx">Delirium tremens, <a href="#Page_67">67</a></li> + +<li class="indx">Derbyshire bread, <a href="#Page_279">279</a></li> + +<li class="indx">Derby short cakes, <a href="#Page_288">288</a></li> + +<li class="indx">Devonshire junket, <a href="#Page_295">295</a></li> + +<li class="indx">Diarrhœa, <a href="#Page_61">61</a></li> + +<li class="indx">Diarrhœa in infants, <a href="#Page_129">129</a></li> + +<li class="indx">Dinners, <a href="#Page_14">14</a></li> + +<li class="indx">Disinfecting, <a href="#Page_180">180</a></li> + +<li class="indx">Disinfecting liquid, <a href="#Page_136">136</a></li> + +<li class="indx">Disinfecting sewage, <a href="#Page_135">135</a></li> + +<li class="indx">Distilling, <a href="#Page_185">185</a></li> + +<li class="indx">Dividing, <a href="#Page_163">163</a></li> + +<li class="indx">Divine drink, <a href="#Page_225">225</a></li> + +<li class="indx">Dory, boiled, <a href="#Page_290">290</a></li> + +<li class="indx">Dory cutlets, <a href="#Page_268">268</a></li> + +<li class="indx">Dory, fried, <a href="#Page_296">296</a></li> + +<li class="indx">Doubing, <a href="#Page_239">239</a></li> + +<li class="indx">Dresses, to preserve the colours of print, <a href="#Page_200">200</a></li> + +<li class="indx">Drying, <a href="#Page_148">148</a></li> + +<li class="indx">Ducklings, roasted, <a href="#Page_263">263</a></li> + +<li class="indx">Ducks, roasted, <a href="#Page_255">255</a></li> + +<li class="indx">Ducks, Nottingham fashion, <a href="#Page_295">295</a></li> + +<li class="indx">Durham pie, <a href="#Page_300">300</a></li> + +<li class="indx">Dye for woods and veneers, <a href="#Page_195">195</a></li> + +<li class="indx">Dyes, various, <a href="#Page_191">191</a></li> + +<li class="indx">Dysentery, <a href="#Page_61">61</a></li> + +<li class="indx">Dyspepsia, <a href="#Page_60">60</a></li> + +<li class="ifrst">Ear-ache, remedy for, <a href="#Page_131">131</a></li> + +<li class="indx">Early rising recommended, <a href="#Page_14">14</a></li> + +<li class="indx">Ears, affections of the, <a href="#Page_80">80</a></li> + +<li class="indx">Eau de Cologne, <a href="#Page_141">141</a></li> + +<li class="indx">Eau sucre, <a href="#Page_225">225</a></li> + +<li class="indx">Economy, importance of, <a href="#Page_3">3</a></li> + +<li class="indx">Eel pie, <a href="#Page_262">262</a></li> + +<li class="indx">Eel soup, <a href="#Page_258">258</a></li> + +<li class="indx">Eels, broiled, <a href="#Page_281">281</a></li> + +<li class="indx">Eels, collared, <a href="#Page_295">295</a></li> + +<li class="indx">Eels, spitchcock, <a href="#Page_263">263</a></li> + +<li class="indx">Eels, to pot, <a href="#Page_281">281</a></li> + +<li class="indx">Egg-flip, <a href="#Page_272">272</a></li> + +<li class="indx">Egg wine, <a href="#Page_228">228</a></li> + +<li class="indx">Eggs for invalids, <a href="#Page_147">147</a></li> + +<li class="indx">Elder-flower ointment, <a href="#Page_140">140</a></li> + +<li class="indx">Elder wine, mulled, <a href="#Page_228">228</a></li> + +<li class="indx">Embroidery, to clean, <a href="#Page_200">200</a></li> + +<li class="indx">Endive, stewed, <a href="#Page_282">282</a></li> + +<li class="indx">Epilepsy, <a href="#Page_75">75</a></li> + +<li class="indx">Erysipelas, <a href="#Page_37">37</a></li> + +<li class="indx">Excoriation, <a href="#Page_116">116</a></li> + +<li class="indx">Expenditure and income, <a href="#Page_8">8</a></li> + +<li class="indx">Eye, affections of the, <a href="#Page_79">79</a></li> + +<li class="indx">Eyes, inflammation of the, <a href="#Page_128">128</a></li> + +<li class="indx">Eye-wash, <a href="#Page_138">138</a></li> + +<li class="indx">Eyes, wash for weak, <a href="#Page_138">138</a></li> + +<li class="ifrst">Face, affections of the, <a href="#Page_78">78</a></li> + +<li class="indx">Fainting, <a href="#Page_77">77</a></li> + +<li class="indx">Feathers, to make muffs and tippets of, <a href="#Page_204">204</a></li> + +<li class="indx">February, food and cookery for, <a href="#Page_253">253</a></li> + +<li class="indx">Feet, care of the, <a href="#Page_91">91</a></li> + +<li class="indx">Feet, cold, means of preventing at bed-time, <a href="#Page_130">130</a></li> + +<li class="indx">Feet, cure for blistered, <a href="#Page_129">129</a></li> + +<li class="indx">Female clothing, to render uninflammable, <a href="#Page_219">219</a></li> + +<li class="indx">Fermenting, <a href="#Page_185">185</a></li> + +<li class="indx">Fever, <a href="#Page_63">63</a></li> + +<li class="indx">Fever, brain, <a href="#Page_64">64</a></li> + +<li class="indx">Fever draught, <a href="#Page_130">130</a></li> + +<li class="indx">Filtering, <a href="#Page_155">155</a></li> + +<li class="indx">Fireproof and waterproof cement, <a href="#Page_218">218</a></li> + +<li class="indx">Firmity, <a href="#Page_265">265</a></li> + +<li class="indx">Fish-jelly, savoury, <a href="#Page_263">263</a></li> + +<li class="indx">Fish, potted, <a href="#Page_266">266</a></li> + +<li class="indx">Fish, salt, <a href="#Page_249">249</a></li> + +<li class="indx">Fish, selection of, <a href="#Page_17">17</a></li> + +<li class="indx">Fish stock, <a href="#Page_276">276</a></li> + +<li class="indx">Flannel, to shrink new, <a href="#Page_192">192</a></li> + +<li class="indx">Flannels, to wash, <a href="#Page_209">209</a></li> + +<li class="indx">Flap, <a href="#Page_225">225</a></li> + +<li class="indx">Flatulence, <a href="#Page_59">59</a></li> + +<li class="indx">Flies, to destroy, <a href="#Page_135">135</a></li> + +<li class="indx">Floors, hints on scrubbing, <a href="#Page_196">196</a></li> + +<li class="indx">Flounders, as water souchy, <a href="#Page_285">285</a></li> + +<li class="indx">Flummery, <a href="#Page_252">252</a></li> + +<li class="indx">Food for the months, <a href="#Page_248">248</a></li> + +<li class="indx">Forks, cleaning, <a href="#Page_182">182</a></li> + +<li class="indx">Fowl, curried, <a href="#Page_273">273</a></li> + +<li class="indx">Fowl, dressed cold, <a href="#Page_268">268</a></li> + +<li class="indx">Fowls, forced, <a href="#Page_299">299</a></li> + +<li class="indx">Fowls, roast, <a href="#Page_259">259</a></li> + +<li class="indx">French pastry, <a href="#Page_256">256</a></li> + +<li class="indx">Fricadel, <a href="#Page_260">260</a></li> + +<li class="indx">Fricassee of beef, <a href="#Page_250">250</a></li> + +<li class="indx">Fruit stains, to remove from the fingers, <a href="#Page_213">213</a></li> + +<li class="indx">Fruits for children, <a href="#Page_306">306</a></li> + +<li class="indx">Frying, <a href="#Page_237">237</a></li> + +<li class="indx">Fumigation, <a href="#Page_135">135</a></li> + +<li class="indx">Furniture, taste in the selection of, <a href="#Page_3">3</a></li> + +<li class="indx">Furniture, wax for polishing, <a href="#Page_195">195</a></li> + +<li class="indx"><span class="pagenum" id="Page_xii">[xii]</span>Furs, to clean, <a href="#Page_204">204</a></li> + +<li class="indx">Furs, to preserve, <a href="#Page_204">204</a></li> + +<li class="ifrst">Galling, to prevent, <a href="#Page_129">129</a></li> + +<li class="indx">Gargles, <a href="#Page_89">89</a></li> + +<li class="indx">German puffs, <a href="#Page_275">275</a></li> + +<li class="indx">German silver, to clean, <a href="#Page_211">211</a></li> + +<li class="indx">Giblet soup, <a href="#Page_258">258</a></li> + +<li class="indx">Ginger beer, <a href="#Page_221">221</a></li> + +<li class="indx">Ginger beer, Indian, <a href="#Page_225">225</a></li> + +<li class="indx">Ginger beer powders, <a href="#Page_221">221</a></li> + +<li class="indx">Gingerbread, <a href="#Page_256">256</a></li> + +<li class="indx">Gingerbread nuts, <a href="#Page_301">301</a></li> + +<li class="indx">Gingerbread snaps, <a href="#Page_301">301</a></li> + +<li class="indx">Gingerbread, spiced, <a href="#Page_283">283</a></li> + +<li class="indx">Ginger cakes, <a href="#Page_257">257</a></li> + +<li class="indx">Ginger lemonade, <a href="#Page_222">222</a></li> + +<li class="indx">Glass, cutting, <a href="#Page_152">152</a></li> + +<li class="indx">Glass, grinding, <a href="#Page_152">152</a></li> + +<li class="indx">Glass, to mend broken, <a href="#Page_190">190</a></li> + +<li class="indx">Glass, to pack, <a href="#Page_192">192</a></li> + +<li class="indx">Glass, writing on, <a href="#Page_152">152</a></li> + +<li class="indx">Glazing, <a href="#Page_239">239</a></li> + +<li class="indx">Glazing for hams, tongues, &c., <a href="#Page_260">260</a></li> + +<li class="indx">Gloves, to clean kid, <a href="#Page_205">205</a></li> + +<li class="indx">Glue, common, <a href="#Page_161">161</a></li> + +<li class="indx">Glue, liquid, <a href="#Page_161">161</a></li> + +<li class="indx">Glue, mouth, <a href="#Page_160">160</a></li> + +<li class="indx">Glue that will resist moisture, <a href="#Page_189">189</a></li> + +<li class="indx">Goitre, <a href="#Page_117">117</a></li> + +<li class="indx">Gold lace, to clean, <a href="#Page_199">199</a></li> + +<li class="indx">Goose, green, roasted, <a href="#Page_263">263</a></li> + +<li class="indx">Goose, roasted, <a href="#Page_255">255</a></li> + +<li class="indx">Gooseberry fool, <a href="#Page_270">270</a></li> + +<li class="indx">Gooseberry fool, with the wood in it, <a href="#Page_270">270</a></li> + +<li class="indx">Gout, <a href="#Page_96">96</a></li> + +<li class="indx">Gravy, rich, <a href="#Page_298">298</a></li> + +<li class="indx">Grease spots, means of removing, <a href="#Page_194">194</a></li> + +<li class="indx">Grinding, <a href="#Page_163">163</a></li> + +<li class="indx">Grinding glass, <a href="#Page_152">152</a></li> + +<li class="indx">Grouse, potted, <a href="#Page_286">286</a></li> + +<li class="indx">Grouse, roasted, <a href="#Page_282">282</a></li> + +<li class="indx">Gruel, <a href="#Page_143">143</a></li> + +<li class="indx">Gudgeon, fried, <a href="#Page_295">295</a></li> + +<li class="indx">Guinea-fowl, roasted, <a href="#Page_299">299</a></li> + +<li class="ifrst">Haddock, to boil, <a href="#Page_249">249</a></li> + +<li class="indx">Hair dyes, <a href="#Page_136">136</a></li> + +<li class="indx">Hair, preservation of the, <a href="#Page_84">84</a></li> + +<li class="indx">Hair, superfluous, <a href="#Page_137">137</a></li> + +<li class="indx">Hair, to promote the growth of, <a href="#Page_137">137</a></li> + +<li class="indx">Hair wash, <a href="#Page_137">137</a></li> + +<li class="indx">Hake, baked, <a href="#Page_299">299</a></li> + +<li class="indx">Hake cutlets, <a href="#Page_249">249</a></li> + +<li class="indx">Hake pie, <a href="#Page_293">293</a></li> + +<li class="indx">Ham, boiled, <a href="#Page_282">282</a>, <a href="#Page_292">292</a></li> + +<li class="indx">Ham for Christmas, <a href="#Page_300">300</a></li> + +<li class="indx">Hamburg beef, <a href="#Page_300">300</a></li> + +<li class="indx">Hampshire cheese snaps, <a href="#Page_265">265</a></li> + +<li class="indx">Hands, care of the, <a href="#Page_89">89</a></li> + +<li class="indx">Hands, to whiten the, <a href="#Page_138">138</a></li> + +<li class="indx">Hare collops, <a href="#Page_286">286</a></li> + +<li class="indx">Hare-lip, <a href="#Page_118">118</a></li> + +<li class="indx">Hare pie, <a href="#Page_255">255</a></li> + +<li class="indx">Hare, roasted, <a href="#Page_286">286</a></li> + +<li class="indx">Hare soup, <a href="#Page_249">249</a></li> + +<li class="indx">Harness, polish for, <a href="#Page_188">188</a></li> + +<li class="indx">Hats, to take care of beaver, <a href="#Page_207">207</a></li> + +<li class="indx">Heart, disease of the, <a href="#Page_91">91</a></li> + +<li class="indx">Heart, ox, roasted, <a href="#Page_278">278</a></li> + +<li class="indx">Heartburn, <a href="#Page_129">129</a></li> + +<li class="indx">Heat, economy of, <a href="#Page_175">175</a></li> + +<li class="indx">Herb pie, <a href="#Page_278">278</a></li> + +<li class="indx">Herrings, fried, <a href="#Page_290">290</a></li> + +<li class="indx">Herrings, smoked, <a href="#Page_290">290</a></li> + +<li class="indx">Hessian soup, <a href="#Page_284">284</a></li> + +<li class="indx">Hiccups, cure for, <a href="#Page_128">128</a></li> + +<li class="indx">Hippocras, <a href="#Page_222">222</a></li> + +<li class="indx">Hoarseness, <a href="#Page_128">128</a></li> + +<li class="indx">Hooping-cough, <a href="#Page_30">30</a></li> + +<li class="indx">Hooping-cough, mixture for, <a href="#Page_128">128</a></li> + +<li class="indx">House, taking a, <a href="#Page_3">3</a></li> + +<li class="indx">Household receipts, <a href="#Page_126">126</a></li> + +<li class="indx">Housekeepers, suggestions to, <a href="#Page_242">242</a></li> + +<li class="indx">Housekeeping, thoughts and maxims on, <a href="#Page_1">1</a></li> + +<li class="indx">Hydrophobia, <a href="#Page_71">71</a>, <a href="#Page_134">134</a></li> + +<li class="indx">Hypochondriasis, <a href="#Page_69">69</a></li> + +<li class="indx">Hysteria, draught for, <a href="#Page_130">130</a></li> + +<li class="ifrst">Idiocy, <a href="#Page_68">68</a></li> + +<li class="indx">Imperial, <a href="#Page_222">222</a></li> + +<li class="indx">Incombustible varnish for wood, <a href="#Page_216">216</a></li> + +<li class="indx">Income and expenditure, <a href="#Page_8">8</a></li> + +<li class="indx">Indigestion, prescription for, <a href="#Page_129">129</a></li> + +<li class="indx">Inflammation, <a href="#Page_118">118</a></li> + +<li class="indx">Influenza, <a href="#Page_53">53</a></li> + +<li class="indx">Ink stains, to remove from books, &c., <a href="#Page_213">213</a></li> + +<li class="indx">Inks, indelible, <a href="#Page_193">193</a></li> + +<li class="indx">Inks, sympathetic, <a href="#Page_193">193</a></li> + +<li class="indx">Inks, various, <a href="#Page_192">192</a></li> + +<li class="indx">Insanity, <a href="#Page_70">70</a></li> + +<li class="indx">Insects, bites of, <a href="#Page_132">132</a></li> + +<li class="indx">Insects, expelling, <a href="#Page_188">188</a></li> + +<li class="indx">Invalids, food for, <a href="#Page_20">20</a>, <a href="#Page_143">143</a></li> + +<li class="indx">Iron-moulds, to remove, <a href="#Page_213">213</a></li> + +<li class="indx">Iron-moulds in linen, to remove, <a href="#Page_200">200</a></li> + +<li class="indx">Iron-work, cleaning, <a href="#Page_181">181</a></li> + +<li class="indx">Isinglass, <a href="#Page_145">145</a></li> + +<li class="indx">Italian paste, <a href="#Page_262">262</a></li> + +<li class="indx">Italian turnip, <a href="#Page_267">267</a></li> + +<li class="indx">Itch, <a href="#Page_37">37</a></li> + +<li class="indx">Ivory, to restore, <a href="#Page_214">214</a></li> + +<li class="ifrst">January, food and cookery for, <a href="#Page_248">248</a></li> + +<li class="indx">Japanese cement, <a href="#Page_189">189</a></li> + +<li class="indx">Japanned goods, cleaning, <a href="#Page_182">182</a></li> + +<li class="indx">Jaundice, <a href="#Page_55">55</a></li> + +<li class="indx">Jelly, bread, <a href="#Page_145">145</a></li> + +<li class="indx"><span class="pagenum" id="Page_xiii">[xiii]</span>Jelly, Gloucester, <a href="#Page_145">145</a></li> + +<li class="indx">Jelly, rice, <a href="#Page_145">145</a></li> + +<li class="indx">Jelly, tapioca, <a href="#Page_146">146</a></li> + +<li class="indx">Jelly, strengthening, <a href="#Page_146">146</a></li> + +<li class="indx">Jingle, <a href="#Page_146">146</a></li> + +<li class="indx">June, food and cookery for, <a href="#Page_271">271</a></li> + +<li class="indx">Julienne soup, <a href="#Page_272">272</a></li> + +<li class="indx">July, food and cookery for, <a href="#Page_276">276</a></li> + +<li class="ifrst">Kale, <a href="#Page_265">265</a></li> + +<li class="indx">Kettles, to clean, <a href="#Page_212">212</a></li> + +<li class="indx">Kidney pudding, <a href="#Page_292">292</a></li> + +<li class="indx">King cup, <a href="#Page_223">223</a></li> + +<li class="indx">Kitchen utensils, selection of, <a href="#Page_3">3</a></li> + +<li class="indx">Knives, cleaning, <a href="#Page_182">182</a></li> + +<li class="indx">Knots, <a href="#Page_166">166</a></li> + +<li class="ifrst">Lace, to wash, <a href="#Page_200">200</a></li> + +<li class="indx">Lace veils, to clean, <a href="#Page_199">199</a></li> + +<li class="indx">Lacquer-work, to clean, <a href="#Page_212">212</a></li> + +<li class="indx">Lait sucre, <a href="#Page_223">223</a></li> + +<li class="indx">Lamb’s brain cakes, <a href="#Page_251">251</a></li> + +<li class="indx">Landlord and tenant, <a href="#Page_3">3</a></li> + +<li class="indx">Language, precautions respecting, in the presence of children, <a href="#Page_22">22</a></li> + +<li class="indx">Larding, <a href="#Page_239">239</a></li> + +<li class="indx">Larks, roasted, <a href="#Page_250">250</a></li> + +<li class="indx">Leather cases, to clean, <a href="#Page_214">214</a></li> + +<li class="indx">Leeches, management of, <a href="#Page_109">109</a></li> + +<li class="indx">Leek soup, <a href="#Page_294">294</a></li> + +<li class="indx">Lemonade, <a href="#Page_222">222</a></li> + +<li class="indx">Leveret, roasted, <a href="#Page_282">282</a></li> + +<li class="indx">Light, importance of, <a href="#Page_14">14</a></li> + +<li class="indx">Lime and egg cement, <a href="#Page_161">161</a></li> + +<li class="indx">Linen, to remove stains of wine or fruit, from table, <a href="#Page_203">203</a></li> + +<li class="indx">Linen, uses for old, <a href="#Page_8">8</a></li> + +<li class="indx">Linen, &c., choice of, <a href="#Page_8">8</a></li> + +<li class="indx">Linen, to restore scorched, <a href="#Page_202">202</a></li> + +<li class="indx">Linen, to restore stained, <a href="#Page_200">200</a></li> + +<li class="indx">Linen, to whiten after turning yellow, <a href="#Page_202">202</a></li> + +<li class="indx">Ling, boiled, <a href="#Page_299">299</a></li> + +<li class="indx">Lip salve, <a href="#Page_140">140</a></li> + +<li class="indx">Lips, affections of the, <a href="#Page_81">81</a></li> + +<li class="indx">Liver pudding, <a href="#Page_251">251</a></li> + +<li class="indx">Liver, roasted, <a href="#Page_260">260</a></li> + +<li class="indx">Lobster balls, <a href="#Page_272">272</a></li> + +<li class="indx">Lobster cutlets, <a href="#Page_258">258</a></li> + +<li class="indx">Lobster, potted, <a href="#Page_277">277</a></li> + +<li class="indx">Lobster salad, <a href="#Page_266">266</a></li> + +<li class="indx">Lobster sauce, <a href="#Page_295">295</a></li> + +<li class="indx">Locality, choice of, <a href="#Page_3">3</a></li> + +<li class="indx">Lodgings, relative advantage of furnished and unfurnished, <a href="#Page_3">3</a></li> + +<li class="indx">Looking-glasses, to clean, <a href="#Page_210">210</a></li> + +<li class="indx">Lumbago, <a href="#Page_105">105</a></li> + +<li class="ifrst">Macassar oil, <a href="#Page_138">138</a></li> + +<li class="indx">Maccaroni, <a href="#Page_266">266</a>, <a href="#Page_294">294</a></li> + +<li class="indx">Mackerel, broiled, <a href="#Page_277">277</a></li> + +<li class="indx">Mackerel, marinaded, <a href="#Page_277">277</a></li> + +<li class="indx">Madness, <a href="#Page_68">68</a></li> + +<li class="indx">Mahogany, artificial, <a href="#Page_195">195</a></li> + +<li class="indx">Mahogany, to improve, <a href="#Page_194">194</a></li> + +<li class="indx">Mahogany, to take ink from, <a href="#Page_195">195</a></li> + +<li class="indx">Malcolm puddings, <a href="#Page_252">252</a></li> + +<li class="indx">Mania, <a href="#Page_69">69</a></li> + +<li class="indx">Manipulation, domestic, <a href="#Page_148">148</a></li> + +<li class="indx">Marathon biscuits, <a href="#Page_288">288</a></li> + +<li class="indx">Marble, to clean, <a href="#Page_214">214</a></li> + +<li class="indx">March, food and cookery for, <a href="#Page_257">257</a></li> + +<li class="indx">Marketing, hints upon, <a href="#Page_14">14</a></li> + +<li class="indx">Marrow-bones, beef, <a href="#Page_264">264</a></li> + +<li class="indx">Marrow pudding, <a href="#Page_265">265</a></li> + +<li class="indx">Marrow, vegetable, <a href="#Page_274">274</a></li> + +<li class="indx">May, food and cookery for, <a href="#Page_266">266</a></li> + +<li class="indx">Measles, <a href="#Page_41">41</a></li> + +<li class="indx">Meats, selection of, <a href="#Page_17">17</a></li> + +<li class="indx">Medical guide, <a href="#Page_30">30</a></li> + +<li class="indx">Medical receipts, <a href="#Page_126">126</a></li> + +<li class="indx">Melancholy, <a href="#Page_68">68</a></li> + +<li class="indx">Metals, to remove stains from, <a href="#Page_213">213</a></li> + +<li class="indx">Mildew in linen, to remove, <a href="#Page_200">200</a></li> + +<li class="indx">Mildew, to remove from clothes, <a href="#Page_208">208</a></li> + +<li class="indx">Mincemeat, <a href="#Page_252">252</a></li> + +<li class="indx">Mincemeat, à la Soyer, <a href="#Page_302">302</a></li> + +<li class="indx">Mince pies, <a href="#Page_252">252</a></li> + +<li class="indx">Mirrors, to clean, <a href="#Page_210">210</a></li> + +<li class="indx">Mistresses and servants, <a href="#Page_8">8</a></li> + +<li class="indx">Mistress’s example, importance of, <a href="#Page_18">18</a></li> + +<li class="indx">Mock turtle, <a href="#Page_284">284</a></li> + +<li class="indx">Moths, perfume against, <a href="#Page_142">142</a></li> + +<li class="indx">Moths, to prevent, <a href="#Page_208">208</a></li> + +<li class="indx">Mourning, to remove stains from, <a href="#Page_207">207</a></li> + +<li class="indx">Mousseline-de-laine, to wash, <a href="#Page_202">202</a></li> + +<li class="indx">Mushrooms, <a href="#Page_278">278</a></li> + +<li class="indx">Mushrooms, à la Maintenon, <a href="#Page_287">287</a></li> + +<li class="indx">Mushrooms, grilled, <a href="#Page_287">287</a></li> + +<li class="indx">Musquetaire, <a href="#Page_272">272</a></li> + +<li class="indx">Mussels, pickled, <a href="#Page_285">285</a></li> + +<li class="indx">Mutton, breast, grilled, <a href="#Page_274">274</a></li> + +<li class="indx">Mutton ham, <a href="#Page_251">251</a></li> + +<li class="indx">Mutton, hashed, <a href="#Page_296">296</a></li> + +<li class="indx">Mutton steaks, à la Maintenon, <a href="#Page_264">264</a></li> + +<li class="ifrst">Nails, to whiten the, <a href="#Page_138">138</a></li> + +<li class="indx">Napkins, folding, <a href="#Page_310">310</a></li> + +<li class="indx">Naples cheese, <a href="#Page_283">283</a></li> + +<li class="indx">Nectar, <a href="#Page_225">225</a></li> + +<li class="indx">Nettle rash, <a href="#Page_45">45</a></li> + +<li class="indx">Neuralgia, <a href="#Page_103">103</a></li> + +<li class="indx">Newcastle pudding, <a href="#Page_279">279</a></li> + +<li class="indx">Nightcap, Oxford, <a href="#Page_228">228</a></li> + +<li class="indx">Norfolk biscuits, <a href="#Page_261">261</a></li> + +<li class="indx">Northumberland pudding, <a href="#Page_288">288</a></li> + +<li class="indx">Nose, affections of the, <a href="#Page_85">85</a></li> + +<li class="indx">Nose, to stop bleeding of the, <a href="#Page_134">134</a></li> + +<li class="indx">Nourmahal cake, <a href="#Page_279">279</a></li> + +<li class="indx"><span class="pagenum" id="Page_xiv">[xiv]</span>November, food and cookery for, <a href="#Page_293">293</a></li> + +<li class="indx">Nurseries, management of, <a href="#Page_14">14</a></li> + +<li class="indx">Nurses, and hints upon nursing, <a href="#Page_26">26</a></li> + +<li class="ifrst">Oak, imitation colour, <a href="#Page_192">192</a></li> + +<li class="indx">Oat-cakes, unfermented, <a href="#Page_254">254</a></li> + +<li class="indx">Oatmeal gingerbread, <a href="#Page_252">252</a></li> + +<li class="indx">Oatmeal pudding, <a href="#Page_252">252</a></li> + +<li class="indx">October, food and cookery for, <a href="#Page_289">289</a></li> + +<li class="indx">Oil-cloths, hints about, <a href="#Page_196">196</a></li> + +<li class="indx">Ointment, sedative, <a href="#Page_129">129</a></li> + +<li class="indx">Onion ragout, <a href="#Page_291">291</a></li> + +<li class="indx">Onions, roasted, <a href="#Page_274">274</a></li> + +<li class="indx">Orangeade, <a href="#Page_222">222</a></li> + +<li class="indx">Order, importance of, <a href="#Page_14">14</a></li> + +<li class="indx">Ox cheek, stewed, <a href="#Page_281">281</a>, <a href="#Page_283">283</a></li> + +<li class="indx">Oxford hash, <a href="#Page_260">260</a></li> + +<li class="indx">Ox tail, <a href="#Page_290">290</a></li> + +<li class="indx">Oyster sausages, <a href="#Page_285">285</a></li> + +<li class="indx">Oysters, fried, <a href="#Page_258">258</a></li> + +<li class="indx">Oysters, scalloped, <a href="#Page_285">285</a>, <a href="#Page_295">295</a></li> + +<li class="indx">Oysters, stewed, <a href="#Page_255">255</a></li> + +<li class="ifrst">Packages, <a href="#Page_166">166</a></li> + +<li class="indx">Pains after exertion, prevention of, <a href="#Page_134">134</a></li> + +<li class="indx">Paint, cleaning, <a href="#Page_181">181</a></li> + +<li class="indx">Paint, to remove from dresses, <a href="#Page_202">202</a></li> + +<li class="indx">Paint, to remove the smell of, <a href="#Page_215">215</a></li> + +<li class="indx">Palpitation of the heart, <a href="#Page_92">92</a></li> + +<li class="indx">Palpitation of the heart, draught for, <a href="#Page_129">129</a></li> + +<li class="indx">Panada, to make, <a href="#Page_145">145</a></li> + +<li class="indx">Pancakes, <a href="#Page_283">283</a></li> + +<li class="indx">Paper-hangings, to clean, <a href="#Page_214">214</a></li> + +<li class="indx">Parcels, <a href="#Page_166">166</a></li> + +<li class="indx">Parsnips, to boil, <a href="#Page_261">261</a></li> + +<li class="indx">Parties, dinner, <a href="#Page_14">14</a></li> + +<li class="indx">Parties, evening, <a href="#Page_14">14</a></li> + +<li class="indx">Partridge pie, <a href="#Page_286">286</a></li> + +<li class="indx">Paste, adhesive, <a href="#Page_160">160</a></li> + +<li class="indx">Paste, permanent, <a href="#Page_160">160</a></li> + +<li class="indx">Pastry, directions for making, <a href="#Page_244">244</a></li> + +<li class="indx">Pea soup, <a href="#Page_248">248</a></li> + +<li class="indx">Pea soup, green, <a href="#Page_266">266</a></li> + +<li class="indx">Peas, boiled, <a href="#Page_264">264</a></li> + +<li class="indx">Peas, stewed green, <a href="#Page_278">278</a></li> + +<li class="indx">Pen wiper, excellent, <a href="#Page_219">219</a></li> + +<li class="indx">Pens, to preserve steel, from corrosion, <a href="#Page_218">218</a></li> + +<li class="indx">Perch, as water souchy, <a href="#Page_250">250</a></li> + +<li class="indx">Perfume for linen, <a href="#Page_141">141</a></li> + +<li class="indx">Perfume of flowers, to extract, <a href="#Page_141">141</a></li> + +<li class="indx">Perfume against moths, <a href="#Page_142">142</a></li> + +<li class="indx">Pheasant, roasted, <a href="#Page_291">291</a></li> + +<li class="indx">Pies, see under various names, as mince, rump steak, &c.</li> + +<li class="indx">Pigeon, broiled, <a href="#Page_250">250</a></li> + +<li class="indx">Pigeon compôte, <a href="#Page_259">259</a></li> + +<li class="indx">Pigeon in savoury jelly, <a href="#Page_268">268</a></li> + +<li class="indx">Pigeon soup, <a href="#Page_254">254</a></li> + +<li class="indx">Pike, baked, <a href="#Page_281">281</a></li> + +<li class="indx">Pike, stewed, <a href="#Page_258">258</a></li> + +<li class="indx">Plaice, fried, <a href="#Page_299">299</a></li> + +<li class="indx">Plate, care of, <a href="#Page_8">8</a></li> + +<li class="indx">Plate, cleaning, <a href="#Page_181">181</a></li> + +<li class="indx">Plate, to remove black spots from, <a href="#Page_211">211</a></li> + +<li class="indx">Plovers, roasted, <a href="#Page_278">278</a></li> + +<li class="indx">Plum cheese, <a href="#Page_257">257</a></li> + +<li class="indx">Plum pudding, <a href="#Page_302">302</a></li> + +<li class="indx">Point lace, to clean, <a href="#Page_200">200</a></li> + +<li class="indx">Poisons, <a href="#Page_120">120</a></li> + +<li class="indx">Poisoning, <a href="#Page_135">135</a></li> + +<li class="indx">Pomade, Victoria, <a href="#Page_141">141</a></li> + +<li class="indx">Pomatum of rosemary, <a href="#Page_140">140</a></li> + +<li class="indx">Poor man’s drink, <a href="#Page_228">228</a></li> + +<li class="indx">Pope, <a href="#Page_228">228</a></li> + +<li class="indx">Porcelain, to clean, <a href="#Page_210">210</a></li> + +<li class="indx">Pork pie, Cheshire, <a href="#Page_288">288</a></li> + +<li class="indx">Pork, Portuguese way, <a href="#Page_251">251</a></li> + +<li class="indx">Pork, spare-rib, <a href="#Page_251">251</a></li> + +<li class="indx">Porridge, plum, <a href="#Page_298">298</a></li> + +<li class="indx">Porridge, Scotch, <a href="#Page_245">245</a></li> + +<li class="indx">Posset, treacle, <a href="#Page_230">230</a></li> + +<li class="indx">Posset, lemon, <a href="#Page_229">229</a></li> + +<li class="indx">Posset, royal, <a href="#Page_229">229</a></li> + +<li class="indx">Posset, pope’s, <a href="#Page_229">229</a></li> + +<li class="indx">Posset, jelly, <a href="#Page_228">228</a></li> + +<li class="indx">Posset, cold, <a href="#Page_228">228</a></li> + +<li class="indx">Posset, snow, <a href="#Page_230">230</a></li> + +<li class="indx">Posset, orange, <a href="#Page_229">229</a></li> + +<li class="indx">Potato fritters, <a href="#Page_261">261</a></li> + +<li class="indx">Potato salad, <a href="#Page_269">269</a></li> + +<li class="indx">Potted meat, Strasburg, <a href="#Page_260">260</a></li> + +<li class="indx">Prawn jelly, <a href="#Page_263">263</a></li> + +<li class="indx">Prawns, curried, <a href="#Page_255">255</a></li> + +<li class="indx">Prawns, potted, <a href="#Page_277">277</a></li> + +<li class="indx">Prawns, to boil, <a href="#Page_273">273</a></li> + +<li class="indx">Pudding, à la Soyer, <a href="#Page_293">293</a></li> + +<li class="indx">Pudding, plain, <a href="#Page_271">271</a></li> + +<li class="indx">Puddings, see under various names, as plum, marrow, &c.</li> + +<li class="indx">Punch, à la Romaine, <a href="#Page_231">231</a></li> + +<li class="indx">Punch, Scotch, <a href="#Page_230">230</a></li> + +<li class="indx">Punch, regent’s, <a href="#Page_230">230</a></li> + +<li class="indx">Punch, common, <a href="#Page_230">230</a></li> + +<li class="indx">Punch, cold, <a href="#Page_230">230</a></li> + +<li class="indx">Punch, West Indian fashion, <a href="#Page_229">229</a></li> + +<li class="indx">Punch tea, <a href="#Page_231">231</a></li> + +<li class="indx">Punch, milk, <a href="#Page_230">230</a></li> + +<li class="indx">Punctuality, importance of, <a href="#Page_14">14</a></li> + +<li class="indx">Purl, hot, <a href="#Page_228">228</a></li> + +<li class="indx">Putty, to soften old, <a href="#Page_218">218</a></li> + +<li class="indx">Potatoes, several ways of cooking them, <a href="#Page_243">243</a></li> + +<li class="indx">Pot-pourri, <a href="#Page_141">141</a></li> + +<li class="indx">Poultices, <a href="#Page_111">111</a></li> + +<li class="indx">Powdering, <a href="#Page_163">163</a></li> + +<li class="ifrst">Quinine, draught for dyspepsia, <a href="#Page_129">129</a></li> + +<li class="ifrst">Rabbit, fricasseed, <a href="#Page_255">255</a></li> + +<li class="indx"><span class="pagenum" id="Page_xv">[xv]</span>Rabbits, mumbled, <a href="#Page_278">278</a></li> + +<li class="indx">Rabbits, stewed, <a href="#Page_250">250</a></li> + +<li class="indx">Ramakins, <a href="#Page_261">261</a></li> + +<li class="indx">Raspberry vinegar, <a href="#Page_223">223</a></li> + +<li class="indx">Ratafia pudding, <a href="#Page_293">293</a></li> + +<li class="indx">Receipts, medical and household, <a href="#Page_126">126</a></li> + +<li class="indx">Renovating balls, <a href="#Page_197">197</a></li> + +<li class="indx">Rheumatic fever, <a href="#Page_98">98</a></li> + +<li class="indx">Rheumatism, <a href="#Page_97">97</a></li> + +<li class="indx">Rheumatism, prescription for, <a href="#Page_129">129</a></li> + +<li class="indx">Rhubarb fool, <a href="#Page_270">270</a></li> + +<li class="indx">Ribbons, to take creases out of, <a href="#Page_198">198</a></li> + +<li class="indx">Rice and apples for children, <a href="#Page_306">306</a></li> + +<li class="indx">Rice glue, <a href="#Page_189">189</a></li> + +<li class="indx">Rice milk, <a href="#Page_145">145</a></li> + +<li class="indx">Rice, plain, <a href="#Page_262">262</a></li> + +<li class="indx">Ring-worm, <a href="#Page_105">105</a></li> + +<li class="indx">Roasting, <a href="#Page_236">236</a></li> + +<li class="indx">Rust, precautions against, <a href="#Page_218">218</a></li> + +<li class="indx">Rust, to take from iron or steel, <a href="#Page_212">212</a></li> + +<li class="ifrst">Sack posset, <a href="#Page_229">229</a></li> + +<li class="indx">Sago, <a href="#Page_144">144</a></li> + +<li class="indx">Sago milk, <a href="#Page_144">144</a></li> + +<li class="indx">Salads, hints upon, <a href="#Page_269">269</a></li> + +<li class="indx">Salmon, collared, <a href="#Page_263">263</a></li> + +<li class="indx">Salmon, pickled, <a href="#Page_277">277</a></li> + +<li class="indx">Salmon, potted, <a href="#Page_273">273</a></li> + +<li class="indx">Salmon-trout pie, <a href="#Page_290">290</a></li> + +<li class="indx">Sanders, <a href="#Page_264">264</a></li> + +<li class="indx">Sandwiches, Victoria, <a href="#Page_270">270</a></li> + +<li class="indx">Sauté, or gravy soup, <a href="#Page_272">272</a></li> + +<li class="indx">Sausages, Bologna, <a href="#Page_259">259</a></li> + +<li class="indx">Sausages, Oxford, <a href="#Page_274">274</a></li> + +<li class="indx">Saucepans, to clean, <a href="#Page_212">212</a></li> + +<li class="indx">Sauces, see under the different heads, as oysters, lobsters, shrimps, &c.</li> + +<li class="indx">Scalds, lime liniment for, <a href="#Page_133">133</a></li> + +<li class="indx">Scarlet fever, <a href="#Page_33">33</a></li> + +<li class="indx">Scorbutic eruptions, <a href="#Page_130">130</a></li> + +<li class="indx">Scotch leek, <a href="#Page_281">281</a></li> + +<li class="indx">Scrofula, <a href="#Page_47">47</a></li> + +<li class="indx">Sea cookery, <a href="#Page_271">271</a></li> + +<li class="indx">Sea pie, <a href="#Page_271">271</a></li> + +<li class="indx">Seidlitz powders, <a href="#Page_222">222</a></li> + +<li class="indx">Senna and manna, to make palatable, <a href="#Page_307">307</a></li> + +<li class="indx">September, food and cookery for, <a href="#Page_284">284</a></li> + +<li class="indx">Servants, and mistresses, <a href="#Page_8">8</a></li> + +<li class="indx">Servants’ duties, routine of, <a href="#Page_18">18</a></li> + +<li class="indx">Servants, management of, <a href="#Page_8">8</a></li> + +<li class="indx">Sewage, to disinfect, <a href="#Page_135">135</a></li> + +<li class="indx">Shell-fish, selection of, <a href="#Page_17">17</a></li> + +<li class="indx">Sherry cobbler, <a href="#Page_224">224</a></li> + +<li class="indx">Shoes, French polish for, <a href="#Page_188">188</a></li> + +<li class="indx">Short-bread, <a href="#Page_256">256</a></li> + +<li class="indx">Shrewsbury cakes, <a href="#Page_261">261</a></li> + +<li class="indx">Shrimps, to boil, <a href="#Page_273">273</a></li> + +<li class="indx">Sick, care of the, <a href="#Page_16">16</a></li> + +<li class="indx">Side, remedy for pain in the, <a href="#Page_132">132</a></li> + +<li class="indx">Silk lace, to wash, <a href="#Page_198">198</a></li> + +<li class="indx">Silks, various ways of dyeing, <a href="#Page_197">197</a></li> + +<li class="indx">Silks, various ways of cleaning, <a href="#Page_197">197</a></li> + +<li class="indx">Silks, various ways of renovating, <a href="#Page_197">197</a></li> + +<li class="indx">Silver, to clean, <a href="#Page_212">212</a></li> + +<li class="indx">Simnel, to make a, <a href="#Page_257">257</a></li> + +<li class="indx">Sippets, <a href="#Page_146">146</a></li> + +<li class="indx">Sirloin of beef, <a href="#Page_250">250</a></li> + +<li class="indx">Skate, boiled, <a href="#Page_263">263</a></li> + +<li class="indx">Skate, fried, <a href="#Page_273">273</a></li> + +<li class="indx">Skin, remedy for chapped, <a href="#Page_130">130</a></li> + +<li class="indx">Skin, to prevent discoloration of, after blows, <a href="#Page_133">133</a></li> + +<li class="indx">Skin, to remove black stains from the, <a href="#Page_215">215</a></li> + +<li class="indx">Small-pox, <a href="#Page_39">39</a></li> + +<li class="indx">Smelling-bottles, to loosen the stoppers of, <a href="#Page_142">142</a></li> + +<li class="indx">Snipe ragout, <a href="#Page_259">259</a></li> + +<li class="indx">Snipe, roast, <a href="#Page_259">259</a></li> + +<li class="indx">Snuffers, to clean, <a href="#Page_213">213</a></li> + +<li class="indx">Soda cake, <a href="#Page_270">270</a></li> + +<li class="indx">Soda powders, <a href="#Page_222">222</a></li> + +<li class="indx">Soup à la Chartre, <a href="#Page_280">280</a></li> + +<li class="indx">Soup à la sap, <a href="#Page_254">254</a></li> + +<li class="indx">Soup, baked, <a href="#Page_298">298</a></li> + +<li class="indx">Soup, common, <a href="#Page_248">248</a></li> + +<li class="indx">Soup for the poor, <a href="#Page_298">298</a></li> + +<li class="indx">Soups, Flemish, <a href="#Page_289">289</a></li> + +<li class="indx">Soups, see under various names, as hare, giblet, &c.</li> + +<li class="indx">Spanish pea, <a href="#Page_262">262</a></li> + +<li class="indx">Spasms, remedy for, <a href="#Page_132">132</a></li> + +<li class="indx">Spinach, <a href="#Page_272">272</a></li> + +<li class="indx">Spinach, boiled, <a href="#Page_265">265</a></li> + +<li class="indx">Spinach, stewed, <a href="#Page_265">265</a></li> + +<li class="indx">Spinach stewed with eggs, <a href="#Page_299">299</a></li> + +<li class="indx">Sponges, to clean, <a href="#Page_143">143</a></li> + +<li class="indx">Sprains, <a href="#Page_106">106</a></li> + +<li class="indx">Spruce beer powders, <a href="#Page_222">222</a></li> + +<li class="indx">Spruce beer, white, <a href="#Page_225">225</a></li> + +<li class="indx">Stain mixture, <a href="#Page_202">202</a></li> + +<li class="indx">Stains, means of removing, <a href="#Page_194">194</a></li> + +<li class="indx">Steel goods, to clean, <a href="#Page_211">211</a></li> + +<li class="indx">Stew for invalids, <a href="#Page_147">147</a></li> + +<li class="indx">Stew, first-watch, <a href="#Page_271">271</a></li> + +<li class="indx">Stewing, <a href="#Page_172">172</a>, <a href="#Page_238">238</a></li> + +<li class="indx">Stings, remedy for, <a href="#Page_136">136</a></li> + +<li class="indx">Stockings, to clean silk, <a href="#Page_198">198</a></li> + +<li class="indx">Stoppering, &c., <a href="#Page_148">148</a></li> + +<li class="indx">Straining, <a href="#Page_155">155</a></li> + +<li class="indx">Suet milk, <a href="#Page_145">145</a></li> + +<li class="indx">Summer beverages, <a href="#Page_221">221</a></li> + +<li class="indx">Sweetbreads, larded, <a href="#Page_275">275</a></li> + +<li class="indx">Syllabub, <a href="#Page_265">265</a></li> + +<li class="indx">Syllabub, Somersetshire, <a href="#Page_297">297</a></li> + +<li class="indx">Syllabub, Devonshire, <a href="#Page_279">279</a></li> + +<li class="indx">Syllabub, London, <a href="#Page_279">279</a></li> + +<li class="indx">Syrup pie, <a href="#Page_278">278</a></li> + +<li class="indx"><span class="pagenum" id="Page_xvi">[xvi]</span>Tables, laying out and arranging for breakfasts, luncheons, dinners, teas, suppers, &c., <a href="#Page_309">309</a></li> + +<li class="indx">Tamarind drink, <a href="#Page_225">225</a></li> + +<li class="indx">Tapioca, <a href="#Page_144">144</a></li> + +<li class="indx">Tea cakes, <a href="#Page_256">256</a></li> + +<li class="indx">Tea-trays, to clean, <a href="#Page_214">214</a></li> + +<li class="indx">Teeth, to fill decayed, <a href="#Page_138">138</a></li> + +<li class="indx">Teeth, to remove tartar from the, <a href="#Page_139">139</a></li> + +<li class="indx">Teeth, preservation of the, <a href="#Page_82">82</a></li> + +<li class="indx">Teething, <a href="#Page_32">32</a></li> + +<li class="indx">Teething mixture, <a href="#Page_129">129</a></li> + +<li class="indx">Temperance in meats and drinks, <a href="#Page_14">14</a></li> + +<li class="indx">Tenant and landlord, <a href="#Page_3">3</a></li> + +<li class="indx">Tench, as water souchy, <a href="#Page_250">250</a></li> + +<li class="indx">Tench, fried, <a href="#Page_263">263</a></li> + +<li class="indx">Tench, stewed, <a href="#Page_295">295</a>, <a href="#Page_299">299</a></li> + +<li class="indx">Throat, affections of the, <a href="#Page_86">86</a></li> + +<li class="indx">Throat, remedy for sore, <a href="#Page_131">131</a></li> + +<li class="indx">Thrush, <a href="#Page_36">36</a></li> + +<li class="indx">Tic-douloureux, <a href="#Page_100">100</a></li> + +<li class="indx">Tic-douloureux, remedy for, <a href="#Page_131">131</a></li> + +<li class="indx">Tin covers, to clean, <a href="#Page_211">211</a></li> + +<li class="indx">Toasting well, <a href="#Page_240">240</a></li> + +<li class="indx">Toddy, buttered, <a href="#Page_231">231</a></li> + +<li class="indx">Toffee, for hooping-cough, <a href="#Page_128">128</a></li> + +<li class="indx">Toilette receipts, <a href="#Page_136">136</a></li> + +<li class="indx">Tomato, <a href="#Page_290">290</a></li> + +<li class="indx">Tomatoes, stuffed, <a href="#Page_292">292</a></li> + +<li class="indx">Tooth-ache, cure for, <a href="#Page_131">131</a></li> + +<li class="indx">Tooth-powders, <a href="#Page_139">139</a></li> + +<li class="indx">Trafalgar cakes, <a href="#Page_293">293</a></li> + +<li class="indx">Treacle beer, <a href="#Page_223">223</a></li> + +<li class="indx">Tripe, stewed, <a href="#Page_275">275</a></li> + +<li class="indx">Tripe, soused, <a href="#Page_288">288</a></li> + +<li class="indx">Tripe, stuffed and roasted, <a href="#Page_288">288</a></li> + +<li class="indx">Trotters, sheep’s, <a href="#Page_145">145</a></li> + +<li class="indx">Trout, boiled, <a href="#Page_268">268</a></li> + +<li class="indx">Trout, pickled, <a href="#Page_277">277</a></li> + +<li class="indx">Trussing, <a href="#Page_320">320</a></li> + +<li class="indx">Turbot, pickled, <a href="#Page_299">299</a></li> + +<li class="indx">Turbot, boiled, <a href="#Page_282">282</a></li> + +<li class="indx">Turkey, Dutch way, <a href="#Page_273">273</a></li> + +<li class="indx">Turkey patties, <a href="#Page_250">250</a></li> + +<li class="indx">Turnip pie, <a href="#Page_296">296</a></li> + +<li class="indx">Turnips, boiled and mashed, <a href="#Page_274">274</a></li> + +<li class="indx">Tying down, <a href="#Page_148">148</a></li> + +<li class="indx">Typhus fever, to prevent infection from, <a href="#Page_135">135</a></li> + +<li class="ifrst">Ulcers, ointment for, <a href="#Page_133">133</a></li> + +<li class="ifrst">Varnishes, various, <a href="#Page_216">216</a></li> + +<li class="indx">Varnish, for baskets and straw hats, <a href="#Page_216">216</a></li> + +<li class="indx">Varnish, incombustible, <a href="#Page_216">216</a></li> + +<li class="indx">Varnish, for plaster figures, <a href="#Page_216">216</a></li> + +<li class="indx">Varnish, for harness, <a href="#Page_216">216</a></li> + +<li class="indx">Veal broth, <a href="#Page_258">258</a></li> + +<li class="indx">Veal cake, <a href="#Page_264">264</a></li> + +<li class="indx">Veal cutlets à la Maintenon, <a href="#Page_279">279</a></li> + +<li class="indx">Veal, larded, <a href="#Page_296">296</a></li> + +<li class="indx">Veal olives, <a href="#Page_260">260</a></li> + +<li class="indx">Veal sausages, <a href="#Page_251">251</a></li> + +<li class="indx">Veal stock, <a href="#Page_253">253</a></li> + +<li class="indx">Veal tea, <a href="#Page_147">147</a></li> + +<li class="indx">Vegetable marrow, <a href="#Page_274">274</a></li> + +<li class="indx">Vegetable pudding, <a href="#Page_261">261</a></li> + +<li class="indx">Vegetables, observations on cooking, <a href="#Page_260">260</a></li> + +<li class="indx">Vegetables, selection of, <a href="#Page_17">17</a></li> + +<li class="indx">Velvet, to iron, <a href="#Page_207">207</a></li> + +<li class="indx">Velvet, to raise the pile of, <a href="#Page_207">207</a></li> + +<li class="indx">Velvet, to restore, <a href="#Page_207">207</a></li> + +<li class="indx">Venison, <a href="#Page_251">251</a></li> + +<li class="indx">Venison, fried, <a href="#Page_292">292</a></li> + +<li class="indx">Ventilation, <a href="#Page_14">14</a></li> + +<li class="indx">Vermicelli, <a href="#Page_262">262</a></li> + +<li class="ifrst">Warmth, in relation to health, <a href="#Page_22">22</a></li> + +<li class="indx">Warts, cure for, <a href="#Page_132">132</a></li> + +<li class="indx">Wasp, to cure the sting of a, <a href="#Page_135">135</a></li> + +<li class="indx">Water, a corrective for bad, <a href="#Page_217">217</a></li> + +<li class="indx">Water, hints respecting, <a href="#Page_172">172</a></li> + +<li class="indx">Waterproof boots, <a href="#Page_217">217</a></li> + +<li class="indx">Waterproof cements, <a href="#Page_161">161</a></li> + +<li class="indx">Waterproof cloth, <a href="#Page_217">217</a></li> + +<li class="indx">Waterproofing cloth, Chinese method, <a href="#Page_218">218</a></li> + +<li class="indx">Whey, lemon, <a href="#Page_231">231</a></li> + +<li class="indx">Whey, vinegar, <a href="#Page_231">231</a></li> + +<li class="indx">Whey, mustard, <a href="#Page_231">231</a></li> + +<li class="indx">Whisky toddy, <a href="#Page_231">231</a></li> + +<li class="indx">Whitebait, fried, <a href="#Page_273">273</a></li> + +<li class="indx">White-ears, roasted, <a href="#Page_282">282</a></li> + +<li class="indx">Whiting, boiled, <a href="#Page_268">268</a></li> + +<li class="indx">Whiting, fried, <a href="#Page_268">268</a></li> + +<li class="indx">Wine whey, <a href="#Page_231">231</a></li> + +<li class="indx">Wine, mulled, <a href="#Page_231">231</a></li> + +<li class="indx">Winter beverages, <a href="#Page_221">221</a></li> + +<li class="indx">Wood, to colour black, <a href="#Page_195">195</a></li> + +<li class="indx">Woodcocks ragout, <a href="#Page_296">296</a></li> + +<li class="indx">Woodcock, roasted, <a href="#Page_291">291</a></li> + +<li class="indx">Wounds, ointment for, <a href="#Page_134">134</a></li> + +<li class="ifrst">Zinc ointment, <a href="#Page_130">130</a></li> + +</ul> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_1">[1]</span></p> + +<h1><span class="smaller">THE</span><br> +PRACTICAL HOUSEWIFE.</h1> + +<h2 class="nobreak" id="THOUGHTS_AND_MAXIMS_ON_HOUSEKEEPING">THOUGHTS +AND MAXIMS ON HOUSEKEEPING.</h2> + +<h3 class="nobreak" id="Chapter_I"><span class="smcap">Chapter I.</span></h3> + +<p class="ch">Importance of the Subject—Deficiencies in Practical Training—The +Happiness of Home mainly depends upon the Housewife.</p> + +</div> + +<p>The superintendence of a house, and the management, forethought, +economy, and good sterling sense requisite properly to achieve this, +demand as much study and perseverance as the acquisition of music, +painting, or any other accomplishment. The latter are taught most +sedulously; young girls are educated to delight our eyes and ears, and +to shine in society: would it not be well if they were also educated to +sustain a woman’s home, and often homely, duties?</p> + +<p>In no country is domestic comfort so prized as in England. It is in +our happy land that the word Home is best felt and enjoyed; from the +wealthy merchant to the peasant, home is the centre around which all +else revolves; yet, strange to say, in all ranks there are thousands of +girls brought up utterly in ignorance of home duties. They are taught +a trade, or are educated for governesses, until that branch of female +employment is so crowded with competitors, that upper servants obtain +a better salary and are treated with more respect; or they are crammed +with brilliant accomplishments and skilled in ornamental work, but of +domestic duties they know little or nothing. Why is this? Surely +elegance and utility are not incompatible.</p> + +<p>It is not alone the wife or mother who should be skilled in household +knowledge. Every girl who has emerged from childhood, and who is +approaching towards womanhood, is liable to be called upon to assume +the reins of domestic government; the mother may be ill, bed-ridden, +or die: why should the father, who has perhaps one or two daughters +of sixteen years old or thereabouts, be obliged to seek elsewhere for +a housekeeper?</p> + +<p><span class="pagenum" id="Page_2">[2]</span></p> + +<p>We trust that our readers will not for a moment imagine that we +have any objection to accomplishments, that we would have a woman +be merely an upper servant in the house it is her province to guide, +that we consider the kitchen her only sphere, or that we undervalue +intellectual acquirements, and elegant occupations. Far from it; but +we would have our model housewife familiar with all the routine of +domestic duties, well acquainted with the minutiæ of household +economy, and perfectly competent to direct, or if need be, teach her +servants—ay, even in cases of necessity, to do things herself.</p> + +<p>Every now and then we hear of a great stir being made about the +“rights of women,” and claims made for their having an equal amount +of power, and an equally active part in the business of life with men. +It is by no means our intention to enter into the merits or demerits +of that subject, but what we have to say is this, that if women were, +from the highest to the lowest, more systematically educated to wield +properly the great amount of power they <i>do</i> possess, and if they were +habituated actively and energetically to enter into that portion of the +business of life which is their own peculiar sphere, this world would +be a much happier and better one.</p> + +<p>There is a medium, however, in all things. A woman who worries +all within her reach by her ultra-housewifery, who damps one down +with soap and water, poisons one with furniture polish, takes away +one’s appetite by the trouble there is about cooking the simplest thing, +and fidgets one by over-done preciseness and cleanliness, is almost as +much to be avoided as a downright sluggard, or the veriest simpleton.</p> + +<p>Neither would we have domestic economy and home duties vaunted, +or made the constant theme of conversation; they are the private +employments of woman; she must study other things in order to +entertain her relatives and friends. Those who talk most of their +duties are generally those who perform them most imperfectly. When +a man returns to his home, or enters his sitting-room, fatigued and +perhaps disappointed by the business of the day, he does not want +to be annoyed by the details of domestic accidents, the misdemeanours +of servants, and the cheating of tradespeople. He has had <i>his</i> worries +during the day, too, and with that pride, or reserve, or want of confidence +which is peculiar to most men, he keeps them to himself.</p> + +<p>Many a girl can make good pastry, or dress up jellies, and such +like, for an evening party, and being much complimented for her +labours by those who relish the produce, forthwith fancies herself a +capital housewife, while in all probability, she scarcely knows how +vegetables are cooked, is profoundly ignorant of the prices of the +commonest articles of daily consumption, and could not tell of what +material a house-cloth should be made.</p> + +<p>And how few there are who could, in case of need, make a cup of +good gruel, or a glass of white-wine whey, or even a little broth or +barley water. We do not say that they could not manage to produce +something resembling these things, but the capricious appetite of +the invalid rejects the tasteless messes.</p> + +<p><span class="pagenum" id="Page_3">[3]</span></p> + +<p>Some persons affirm that they have no capacity for this matter, +no taste for that. To such we would reply, If the things alluded to +are necessary parts of duty, cultivate a taste, persevere in endeavouring +to improve a capacity for them. This world is a beautiful one, in +spite of what grumblers say, and thousands would find it a much +happier one if they studied their duties more, and sought their pleasure +or indulged their fancies less. To all of us it is intended to be a place +of trial and probation, and every human being in it exercises a greater +or less influence upon the character, the happiness, and the destinies +of many others, and is accountable for opportunities wasted, and blessings +neglected or transformed; and women especially so.</p> + +<p>From the peeress to the peasant, a highly principled, sensible woman, +is, or may be, a blessing to numbers; and not so much by great +deeds or extraordinary exertions, but simply by a quiet, straightforward +performance of those duties which God has given her to do.</p> + +<p>Thus far we have gone with our exordium; but in subsequent papers +we shall proceed seriatim through the various duties and business +appertaining to a house, endeavouring to map out a clear chart of +what these are, to point to the sudden rocks, and show as simply +and tersely as possible how these may be avoided, and the vessel +floated always in tolerably peaceful waters.</p> + +<p>As it is the province of man to promote the necessaries and comforts +of home, so it is the province of woman wisely to dispense them; +and upon the due performance of her onerous duties rests the social +joy and peace of the home, while nothing but muddle, misery, and +ruin can follow neglect of them. For her guidance we have at +much labour brought before her information upon subjects that fall +within the true scope of housekeeping, and multifarious as those +subjects are, it is our belief that in consulting the Index she will find +a reference to most of those subjects upon which she may require +information.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<h3 class="nobreak" id="Chapter_II"><span class="smcap">Chapter II.</span></h3> + +<p class="ch">The Beginning of House keeping—Importance of a proper Appreciation of +Economy at the Commencement—Taking a House—Choice of Locality—Agreement +with the Landlord—Relative Advantages and Disadvantages of Furnished +Lodgings—Economy and Taste in the Selection of Furniture—Importance +of a proper Selection of Kitchen Utensils.</p> + +</div> + +<p>That sensible and oft-quoted old lady, Mrs. Glasse, in one of her +recipes begins thus:—“First catch your hare.” Acting upon so good +an example, we will first take a house and furnish it, previously to +laying down axioms for its management.</p> + +<p>Before any steps are taken, the income or pecuniary means of the +parties about to commence housekeeping, should be well considered. +We know that by young “brides elect,” and rash youths bent on +<span class="pagenum" id="Page_4">[4]</span>matrimony, such £ s. d. matters will be deemed dreadfully sublunary; +they have a notion that if once they are married, all will be sure to +go right. A young clerk, rejoicing in an income of £80 or £100 per +annum, more or less, every penny of which he has been in the habit +of seeing annually swallowed up by his own expenses, falls in love +with the daughter of a well-to-do tradesman, a surgeon, or a lawyer +in tolerable practice. The young lady can sing and play, speak French, +Italian, and German a little, produce marvels in the way of crochet +and ornamental work, loves poetry and romance, and can trim herself +a smart bonnet, which, however, often costs more than if she had +purchased one ready made. But she has been at boarding-school, +and knows little or nothing of life as it is; her wants have been +provided for, there have been servants to wait upon, and parents to +love and cherish her; and now, to crown all, she has a lover to adore +her, to write “sonnets to her eyebrow,” sing a second to her duets, +and flatter her caprices and pretty whims.</p> + +<p>If the father is a shrewd, worldly man, he soon nips this promising +bit of flirtation in the bud; but if he is an easy-going sort of person, +or one with a family of daughters who will, he knows, at his death, +be but poorly provided for, he lets matters take their course. The +young man proposes, feeling certain in his own mind that a wife will +be an actual saving to him—single men are so imposed upon! The +heads of the families meet in grave consultation on the subject of +“ways and means,” and not seeing their way clearly, separate without +coming to any resolution. The young people are importunate; they +urge all sorts of hopeful, inexperienced arguments, and become eloquent +under the enthusiasm of love. He wilfully ignores the fact that he +has been accustomed to spend half his income on clothes and amusements, +and that a merely nominal sum had been paid to his parents +for board and lodging, and all the comforts of a good home, and the +rest frittered away he scarcely knows how. She forgets how much +she spends on gloves, ribbons, perfumes, and other finery, not to mention +actual necessaries, and persists in seeing an <i>el dorado</i> in the income +of her lover.</p> + +<p>They overcome all obstacles and are married, and with <i>éclat</i>, or it +would not be <i>comme il faut</i>. As much is spent on the bridal dress and +the hired coaches, and the breakfast, as would keep the newly-married +pair comfortably for a month; then off they go into the country to spend +in travelling, hotel-bills, &c., some £20 or £30, and fulfil all the requirements +of the etiquette of this enlightened age, which often imperiously +demands reckless expenditure when common sense would advise more +than usual economy.</p> + +<p>However, we do not consider it our mission to enter on Quixotic +quarrels with the ways of the world. It is, as our young people soon +find—</p> + +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0">“A very good world to live in,</div> + <div class="verse indent0">To lend, to spend, or to give in;</div> + <div class="verse indent0">But to beg, or borrow, or get one’s own,</div> + <div class="verse indent0">’Tis the very worst world that ever was known.”</div> + </div> + </div> +</div> + +<p><span class="pagenum" id="Page_5">[5]</span></p> + +<p>In taking a house, the first matters to be considered are, the rent we +can afford to give, and whether we are bound to any particular locality. +Having settled this, we may begin our search accordingly. Where +locality is not specified, always choose one as open and airy as may be, +and where the soil, or at any rate the subsoil, is not clay, where the +drainage is good, and there is an ample supply of water, and no +neighbouring factories giving out noxious gases and poisonous smoke +and vapour. Too close a vicinity to a churchyard is likewise to be +avoided. Of course, the house must be capable of accommodating the +family who are to occupy it, and there should always be a spare room +or two which can be used for bed-rooms, or other purposes in case of +emergency. There should be closets, cellars, &c., and good ventilation +front and back. A fee to a well-qualified surveyor is often well +bestowed, for he may detect serious faults in a house, which, to an +ordinary observer, seems well-built and comfortable.</p> + +<p>The agreement with the landlord should be clearly understood, and +all liabilities as to parochial and other taxes, local rates, house repairs, +with charges for fixtures, &c., inquired into, and definitely arranged, +before the agreement is signed.</p> + +<p>It sometimes happens that the chief rooms are not papered and +painted until the house is let. In such case the in-coming tenant +generally has the power of choosing the papers, or panellings, and +paint. He will, of course, select such as will best harmonize with the +colour which the furniture and hangings should have.</p> + +<p>Having taken our house, it generally wants a thorough cleaning and +airing. The former may sometimes be got out of the landlord; the +latter must always be done by the tenant; and in spring, autumn, and +winter, fires should be kept for three or four days, according to the time +the house has been empty, and to the repairs it has undergone during +that interval; for, of course, nobody takes a house in the state of dirt +and dis-repair in which it is usually left by an out-going tenant, or if +they do so under the notion that the landlord will set it all to rights +after they are in, they will find out their mistake, and repent their +confidence.</p> + +<p>We will now suppose the house taken, cleaned <i>thoroughly</i>, and well +aired, and will proceed to furnish it. But first we must pause to observe +that young people will do well carefully to consider matters before they +take upon themselves the troubles and responsibilities of housekeepers. +Where their joint savings, or some sum especially bestowed for the +purpose by friends or parents, enable them to make the necessary outlay +for furniture, linen, &c., and yet have something left to put by for “a wet +day,” and the rent and taxes can be afforded by the income of the husband, +it is all well and good. But if money must be borrowed, or debts incurred, +or the income mortgaged,—begin life in the quietest way rather than +with this responsibility, or with these incumbrances. Take furnished +apartments for awhile, until you see your way. Thirty pounds a year +will pay for two rooms on the ground-floor, and fifty for two on the +drawing-room floor, in a respectable locality, and this covers rent, wear +and tear of furniture, and attendance.</p> + +<p><span class="pagenum" id="Page_6">[6]</span></p> + +<p>We know that it is customary to say that people are victimized, +cheated, ill-used and abused in furnished lodgings; poisoned with dirt, +and devoured by vermin. It may be so in some places, but all we have +to say is, that the first four years of our married life were passed in +them, and now every autumn, for a month or six weeks, we dwell in +furnished lodgings at some watering-place, and that we have found the +trials of housekeeping pretty much the same; whether in lodgings or +in a house, with one’s own servants; the expenses in the former were +fewer, so were the comforts, and the waste and cheating are about the +same in both cases, when strict surveillance is not exercised.</p> + +<p>Of course, if people will permit themselves to be cheated, and do not +know how much or how little of each article of food or grocery ought +to be consumed per day or per week, or what its cost is, they will be +cheated by lodging-house keepers, and also their own servants. +Neither is it wise to go into an actual lodging-house, where the +proprietors avowedly live by, or, in other words, on their lodgers. +There are always respectable families to be found who only let one set +of apartments, and with whom it is very possible to get along +comfortably. As to the much-decried attendance in lodgings, we found +generally, that by keeping our boxes and drawers locked, and throwing +as little temptation in the servants’ way as possible, we were seldom +robbed; and that, by consideration for and patience with the household +drudge, aided by the occasional spur of some little gift or gratuity, we +got a fair share of her services.</p> + +<p>But to our furnishing business. Here, again, those unsentimental +letters £ s. d. present themselves, and say, “Thus far shalt thou go, +and no farther,”—and that limit is dependent upon the funds in hand, and +which may, without incurring debts or emptying the purse, be expended.</p> + +<p>For bed-room furniture, mahogany, maple-wood, and oak are the best +and prettiest; there are also very serviceable, well-polished, stained +wood imitations of all these three; and there are, too, very common +and trumpery imitations, which turn shabby in a few months, and are +generally badly put together, and do no service; two good chairs are +worth a dozen of such rubbish as these latter.</p> + +<p>As a general rule, we should advise avoidance of all cheap, showy, +furnishing establishments; likewise, unless you are wealthy, of all +fashionable upholsterers.</p> + +<p>Patronize good, old-established houses of business, and do not, to +spare trouble, enter a large emporium, which too often, like Jack-of-all-trades, +does everything, but nothing well; seek for separate articles +at the establishments of various respectable tradespeople.</p> + +<p>Never buy second-hand bedsteads, bedding, or hangings, unless you +are well convinced that no more than you bargain for is included in +the purchase.</p> + +<p>Iron and brass bedsteads, which can now be had of every size, form, +and price, are far preferable, both as regards health, cleanliness, and +lightness, to any others.</p> + +<p>Chintz or dimity are better for bed-furniture than damask, moreen, or +<span class="pagenum" id="Page_7">[7]</span>any fabric containing wool; they harbour less dust, and are less liable +to hide vermin.</p> + +<p>Kidderminster carpets are best adapted for bed-rooms. Never place +carpet under a bed, or you provide a resting-place for all the dust and +flock which daily falls from the mattresses, and establish a nice hot-bed +for fleas. Let the carpet be composed of about three pieces, in order +that it may be frequently taken up and beaten or shaken, and the +floor scrubbed clean.</p> + +<p>Those who value health will not have a feather-bed in their house. +Good mattresses of wool, and wool and horsehair, iron bedsteads, and +as little bed-furniture, curtains, &c., as may be, with a light quilt, are +the best preventives against rising languid, inert, and unfit in the +morning for the duties of the day.</p> + +<p>Never crowd a bed-room with furniture; have that which is really +useful and requisite, and no more; and in fitting it up, always +remember that illness often comes when we least expect it, and take +care that your room shall possess such articles as will then be needful +for comfort and ease.</p> + +<p>A dining-room requires little furniture; but that little should be +good and handsome, and of mahogany.</p> + +<p>About furnishing drawing-rooms, we can give no directions, so much +depends upon taste. We would only reiterate our warning to beware +of showy, veneered, vamped-up furniture; or, when the room has had +a fire in it some dozen times, you will be startled occasionally by +reports, as if small cannon were discharged, and on rising to investigate +such alarming noises, you will find, perhaps, a crack across one door of +the beautiful rosewood cheffonier, or a gaping chasm in that lovely +loo-table, or a piece of carved work flown off the card-table, showing +only deal beneath!</p> + +<p>Here, again, a little furniture tastefully arranged, is far better than a +crowd of articles; besides, in one’s course through life, furniture +accumulates gradually, and if it is necessary to sell one thing in order +to make way for another, that is a very unprofitable business.</p> + +<p>We now come to the kitchens, where the wants are multifarious, for +here must be accumulated means of feeding, and cleaning, and keeping +in order the whole house. Of course we can give no detailed account +of what will be required, as all depends upon the extent and style of the +household; all we can do, therefore, is to make one or two general +remarks on the durability of different wares.</p> + +<p>As few copper cooking utensils as possible should be had, and those +few should be most thoroughly tinned in the inside, and always carefully +cleaned and dried before being put away. For ourselves, we prefer +block tin to anything else for saucepans, pots, and kettles generally. +Iron does not so quickly or plainly tell any tale of dirt or neglect; +cast-iron is very brittle, and cannot be repaired when broken; and +copper is so likely to harbour verdigris. A good double block tin +saucepan should always have the cover, the handle, and the back, +kept bright as silver, and the top, spout, front, and handle of the +<span class="pagenum" id="Page_8">[8]</span>kettle, should also be kept bright; for, besides that a polished surface +maintains heat better than an uneven, blackened one, it looks wonderfully +better; and if the smoke is never allowed to gather on these +parts, it is easy to keep the utensils as bright as they were at first.</p> + +<p>For stewpans, iron tinned on the inside is most useful.</p> + +<p>Candlesticks for common house or kitchen use should be of tin or +brass, and large enough to prevent grease spots. There is no wear +in japan.</p> + +<p>Wooden bowls for washing glass and china, and block tin or zinc +hand-bowls, will be found most serviceable.</p> + +<p>All utensils for the conveyance of water about a house should be of +metal, as water-cans of different sizes, hot water jugs with covers, +shaving-mugs, &c., since thereby much breakage will be saved; and +these, if bought good at first, will, with ordinary care, last a very +long time. The same remark applies to foot-baths. Very pretty +toilet sets for the wash-stand are now also made in zinc, and +beautifully painted or japanned.</p> + +<p>Sarcophagus, and other extraordinarily shaped coalscuttles, are to be +avoided as most troublesome and awkward affairs, out of which it is +next to impossible to extract coals conveniently.</p> + +<p>In the “Housewife’s Reason Why,”⁠<a id="FNanchor_1" href="#Footnote_1" class="fnanchor">[1]</a> the advice which is here +given arbitrarily, is supported by the explanation of principles, or +<i>reasons</i>, with which every Housewife should be acquainted, and a +knowledge of which will impart a quickening interest to every duty +she is called upon to perform.</p> + +<div class="footnotes"> +<div class="footnote"><p><a id="Footnote_1" href="#FNanchor_1" class="label">[1]</a> London: Houlston & Wright.</p></div> +</div> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<h3 class="nobreak" id="Chapter_III"><span class="smcap">Chapter III.</span></h3> + +<p class="ch">Care of Plate—Choice of Cutlery—Crockery, China, Glass, Ornaments—Linen, +Bedding—Uses for Old Linen—Brushes—Miscellanies—Income and +Expenditure—Mistresses and Servants—Hiring Servants—Management +of Servants—Watchfulness a Leading Principle in Economy.</p> + +</div> + +<p>With regard to all those articles which fall under the general +denomination of “plate,” we should advise that all imitations be +avoided; let those who cannot afford silver or plated goods be content +to use simple metal, which does not pretend to be more than it really +is. All the imitations of silver will, even with the utmost care, betray +themselves in a very short time, and have a would-be-genteel-if-I-could +sort of air, which is far less respectable than the plainest of all +materials; besides, the money they cost would purchase a few <i>real</i> +articles, which are always worth their weight in silver, whereas the +imitations have only a nominal value, and lose even that as they +become discoloured and dull.</p> + +<p><span class="pagenum" id="Page_9">[9]</span></p> + +<p>Metal tea and coffee pots may be had very good, and in very handsome +patterns, and they are far more durable than china, drawing +better, and retaining heat longer.</p> + +<p>Cheap cutlery is mistaken economy. Good knives and forks will, +with ordinary care, last for years; common ones have no wear in +them, and never can be made to cut well.</p> + +<p>Crockery, china, and glass, we need say little about, for they may be +had at all prices and of all qualities. The moulded or cast glass looks +as well as cut-glass, if not placed in contrast with it, and wears as long, +and costs considerably less. For dishes, jugs, butter-coolers, &c., we +should always use it; decanters, wine-glasses, and tumblers, do not +look so well in it.</p> + +<p>As regards ornamental china, or glass, or what not, little can be +said, these things are so much matters of taste; but better have but +one, and let that one be really handsome and good, than have a crowd +of cheap, showy trifles; besides, these, again, are things which gradually +accumulate, and therefore it is always better to devote the money in +hand to necessary articles, and leave the more ornamental ones for +after consideration. A good clock for the kitchen, and a handsome +one for the drawing-room, are useful and necessary things, especially +the former.</p> + +<p>In household linen, again, it is false economy to buy common or +cheap materials. For sheets, linen, union, calico, and Swiss twilled +calico are used; these substances are now woven wide enough to +render a seam unnecessary, and all we have to do is to measure the +width of the beds and allow an extra half yard; the ordinary length +of a sheet is three yards and a half. The pillow-cases must be of +the same material as the sheets. Marseilles quilts are too heavy to +be beneficial to health; any industrious housewife may knit very +serviceable and pretty counterpanes in squares or shell-shaped pieces, +during those periods when she is chatting, or between the lights, or +at hours when she would otherwise most probably be doing nothing. +It is for such useful purposes as these we value knitting, crochet, &c., +for they can be made the means of economy and usefulness, instead +of being, as they too often are, employed on useless expensive trifles.</p> + +<p>Table-cloths, tray-cloths, and dinner napkins will of course come +under the category of “linen,” and can be obtained at very reasonable +prices compared with what they were twenty years since. Towels, +too, are included in this list. In the case of chamber towels, again, +comes diversity of opinion, some preferring a soft, some a hard, some +a rough, and some a smooth towel; damask and diaper are not soft +enough for some delicate skins. For our own part we like towels +which administer a certain amount of friction to the skin, and all +medical men agree that this is requisite to health. For the kitchen, +round towels, tea-cloths, and glass-cloths, will be required, as well +as dusters, pudding-cloths, knife-cloths, house-cloths, and flannels for +cleaning. These, although they do not come precisely under the +head of “linen,” will have, by young housekeepers newly furnishing, +to be purchased at the same time, and therefore may as well be +<span class="pagenum" id="Page_10">[10]</span>mentioned here. Old sheets make good glass-cloths; old table-cloths +make nice soft towels; all dresses of cotton, or old dress-linings, will +serve for dusters, and old blankets for house-flannels.</p> + +<p>Besides these, there are needed toilet-covers for chamber tables, +chests of drawers, &c., carpet covers, muslin for chamber window-curtains, +muslin for drapery for the toilet-table, coarse sheeting for +dusting-sheets to cover the beds or drawing-room furniture when +sweeping and cleaning; a yet coarser sheet to lay down in front of +the stoves when they are being cleaned, chamois leathers for cleaning +the plate, brass, steel, and windows; and bags for the best brooms.</p> + +<p>Then we come to brushes, and their name is legion. Oh, this +furnishing a house is a serious affair! a carpet-broom, a short handled +one for the stair carpets, a hair-broom for the bed-rooms, and another +for the passages and kitchens; feather brushes, dusting-brushes, stove-brushes, +hearth-brushes, shoe-brushes, plate-brushes, paste-brushes, +clothes-brushes, a hat-brush, and a table-brush to remove the crumbs +from the table-cloth, are all needed; and these should be bought at +a good warehouse, and of good quality, if we would have them do us +service, and not fall to pieces, or lose their hair, as soon as they are +fairly brought into use.</p> + +<p>There are many items yet unmentioned, but it will not be requisite +for us to waste our time, or that of our readers, by enumerating them +all seriatim; we will therefore proceed to other matters.</p> + +<p>Supposing now that we have our house, and it is furnished, the +next thing to determine is how many servants can be afforded. Must +we be content with one, a “general servant;” or can we afford a cook +and housemaid, or even aspire to the gentility of a man-servant or +a page? Beware of this latter individual, young housekeepers, if you +value your comfort; for if you chance to get a quick, clever lad, he +will have more tricks than a monkey; and as for the stupid variety +of the “genus page,” it is a torment indeed.</p> + +<p>The expenses must be determined by the sum which can, without +incurring debts, or living too closely up to one’s income, be devoted +to “housekeeping,” under which head we include rent, taxes, wages, +and every outlay appertaining to the house. Now, in reckoning the +expense of a servant, the question of wages is not the only one to be +considered; there is the board and washing; and £30, exclusive of +wages, is the lowest at which the keep of each servant can be +estimated.</p> + +<p>We know it is the fashion to speak of servants as “necessary evils,” +and to decry them as “a bad set.” Surely, if there is any truth in +old proverbs, there must be faults in the mistresses as well as the +domestics, for we have heard that “good mistresses make good servants:” +how comes it, then, that there are so many bad ones? Firstly, +from the defective education of that class whence female servants are +generally taken. Born in those miserable localities where poverty is +compelled to dwell; reared among scenes of vice, often in the midst +dirt, misery, and temptation; taught to read at some Sunday-school, +the moral lessons of which were but a feather in the balance against +<span class="pagenum" id="Page_11">[11]</span>the worldly lessons of the other six days; fed afterwards on that +pernicious cheap literature which puts all sorts of idle and vain follies, +desires, and passions, into the head, the girl is at fourteen hired for +some trifling sum to nurse a baby, and idles about the streets with +others of her own age, gossiping; or is errand girl to a dressmaker, +and thus pursues her studies of human life; or is engaged to help +the mistress of some small lodging-house, and generally works hard, +and fares hard too, and gets plenty of hard words. None of these +people in general regard her as a fellow-creature having, like their +own children, need of teaching, of guidance, of patience, and kindness; +if she does pretty well, why, it is her duty! if she does badly, she is +discharged! Many a girl would have become a valuable servant, a +respectable and reasonable individual, if in her first service she had +found a mistress who knew what the duties of a Christian woman at +the head of a house were. Of course, there are characters which no +treatment, however judicious, can permanently benefit; but still we +ought to try what we can do ere we despair; and the influence of a +steady pursuance of duty is always, more or less, felt by all within +its power.</p> + +<p>In hiring servants be particular in inquiring as to their characters, +and, if possible, learn something of the people with whom they have +lived; let all stipulations as to wages, extras, holidays, and such +matters, be clearly specified and rightly understood.</p> + +<p>As a country cannot be governed without laws, neither can a household, +and the mistress should be as absolute in her own house as a +sovereign in her dominions. Order and regularity are the key-stones +to comfort, and our housewife must carefully arrange and digest her +scheme of government in the first place, and be always alive to any +modifications which emergencies, or prudence, or circumstances, may +call for. And she must <i>understand</i> what she is about, or her scheme +will be worthless; she must be able to teach, nay, to demonstrate upon +occasions; she must be regular in her own habits if she would have +those about her regular, neat in all that concerns herself, attentive to +the details of housekeeping, economical, just, active, and considerate. +She must neither hold the reins of government loosely and negligently, +nor too sternly, but must quietly exercise a general and regular surveillance +over every part of her house and household; and this can be +done without tyranny, without vexatious interference, or ebullitions of +temper. Let the servants once feel that this is her habit, and they +will act accordingly; and if the place is good, conduct themselves so +as to endeavour to please and keep it. And it is the interest, as well +as duty, of every mistress, to make her servants comfortable, to see +that they have a sufficiency of good food, that they are well lodged, +that they have time to mend and wash their own clothes, nay, that +they know how to do so, and do it.</p> + +<p>A mistress need never forget herself, or weaken her authority, or +show any false indulgence; but in numberless ways she will have +the opportunity of endeavouring to guide, to advise, and to benefit +those dependent upon her; but she must be patient, if she would +<span class="pagenum" id="Page_12">[12]</span>really do good. She must remember what may have been the +early education, the trials and temptations, the experiences of those +girls, and must not expect too much from them. As we have +before said, she must hold the reins of government with a firm hand; +she must not overlook neglect of duties, irregularities of conduct, +want of order or cleanliness, or inattention to her commands; but +she can notice these things quietly, without loss of temper, and +when alone with the offender; she can also notice and praise +neatness, attention, obedience, and such like, and not accept the +good as mere matters of course, and only mark the evil. She +should likewise endeavour to induce her servants, by example and +precept, to be regular in attendance on religious worship, and make +Sunday to them in some degree a day of rest instead of one of extra +cooking and work, and have a supply of those excellent little works +to lend them, which are published by the religious societies. While +she inculcates economy in things relating to herself, she should try +to induce them to save, to put by regularly a certain portion of +their wages, and not be extravagant in clothes, but make and mend +their things properly.</p> + +<p>There is little saved by giving paltry wages; a useful servant will +not accept them, and those who do, cannot clothe themselves respectably +on six or seven pounds a year, and will too often eke out their means +by peculation. It is well to begin with moderate wages, as nine +or ten pounds, and promise an annual increase, which promise both +induces a wish to please, and takes away one great excuse for leaving, +viz., a desire of “bettering herself.”</p> + +<p>The amount of the income will determine what sum can be allowed +per annum for housekeeping, for besides, there will be clothing expenses +to be provided for, sundries of various kinds, expenses of +illness, on which we must all reckon, and there <i>ought</i> to be a reserve +fund regularly laid by to provide for any unforeseen emergency, or +form the “nest egg” of a provision for a rising family. Well, suppose +the sum determined! the next question is, how to apportion it so +as to combine economy with comfort, and secure a regular and uniform +style of living, not luxuries to-day and parsimony to-morrow. Now, +how can our young housekeeper do this if she knows little or nothing +of the prices of provisions; if she scarcely remembers when things +are in season and may be purchased at a reasonable rate, and when +they are actual extravagances; if she has no idea what quantity of +this or that ought to be consumed, by a family of a certain size, +per week or per month; and, above all, if she has little aptitude +for domestic management, and considerable contempt for all such +vulgar details? Few who have read that truthful sketch of Dickens’s, +the “child-wife,” will forget the pretty helplessness of Dora; but, +although this reads well in a novel, very few such girls, and there +are many of them, will meet with husbands as indulgent; for men +do like to see their home well ordered, and to feel the comforts +of good management.</p> + +<p>Every housekeeper should keep a strict account of all her expenditure; +<span class="pagenum" id="Page_13">[13]</span>should see that each bill be receipted when paid; and file +all receipts, and keep them for a year at least—we should rather +say two or three. All housekeeping bills should be paid every week, +for it is easier to pay small sums than large ones; and besides, +then the correctness of the bills can be ascertained. The mistress +should look each one over herself, as thus she will detect, and can +check, any inaccuracy on the part of the tradesmen, or extravagance +on the part of her servants. Should she be her own housekeeper, +she should deal regularly with respectable tradesmen, for they will +rarely risk losing a good customer by selling bad articles. Bargain +hunting is always perilous, even to good judges; “cheap and nasty” is +perhaps a vulgar proverb, but it is a true one. Cheap tea, coffee, +sugar, &c., are all adulterated; cheap vegetables and fruit are +generally stale; cheap meat is that which has been sent ready killed +to the market, and, therefore, is by no means as fresh as might be +wished; and cheap poultry and fish are to be regarded with very +great suspicion; all, therefore, injure the health.</p> + +<p>Those who have store-closets, will find their advantage in purchasing +some things wholesale. Candles should be bought in the latter part of +summer, when they are usually cheaper, and a store laid in, for they improve +by keeping. So does soap. Coals, too, should be ordered in July +or August, and if there is cellarage, a stock for the winter laid in. Many +articles of grocery may often be purchased in quantities at considerable +saving. The same remark applies to bacon, butter, and cheese; +but, unless there are good dry store-rooms, these latter cannot be +kept. It is useless to make pickles or preserves unless the house is +dry—in damp localities these things mildew and spoil; nor are we +sure that in small families it is economical to buy them at all, they +can be bought so reasonably now. All stores should be kept by +the mistress, and given out as required.</p> + +<p>All good housekeepers will provide themselves with weights and +scales, and thus be prepared to check the <i>quantities</i> of goods sent +them by their tradespeople, who are as liable to make errors +in weighing as in casting their bills. We cannot too particularly +impress this upon the attention of our readers, as an essential means +to protect themselves against errors in weight, whether arising from +accident or design. Many heads of families are exceedingly particular +about the <i>price</i> of their purchases, who are utterly regardless whether +or not they have the <i>weight</i> they paid for. Tradesmen are aware of +this trust imposed in them, and too often take advantage of it.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_14">[14]</span></p> + +<h3 class="nobreak" id="Chapter_IV"><span class="smcap">Chapter IV.</span></h3> + +<p class="ch">Order, Cleanliness, Punctuality—Early Rising—Temperance in Meats +and Drinks—Ventilation—Bed-rooms—Nurseries—Light—Influence +of Good Management upon Domestic Love and Happiness—The Dinner +Question—Going to Market—Dinner Parties—Evening Parties.</p> + +</div> + +<p>In the realm which our housewife is to govern, order, cleanliness, +punctuality and economy must be the fundamental principles which, +by precept and practice, she endeavours to enforce. It matters little +whether her subjects are limited to a single maid-of-all-work, or +general servant, as it is now the fashion to call this class of domestic, +or whether she reigns over two, three, or more “helps,” the principle +must still be the same; a certain routine of daily and weekly duties +must be laid down, and it lies with the mistress to see that not only +these are performed properly, but that all incidental matters are +likewise attended to. However wealthy a family may be, they are +not willing that their houses and furniture should be injured by neglect +or mismanagement, therefore must care be taken. Money can enable +a man to hire more domestics, but it cannot secure that these persons +shall be cleanly, diligent, trustworthy, and painstaking; it cannot +secure him from the consequences of their ignorance, their carelessness, +their extravagance. Nothing but the supervision of the mistress, +or a good housekeeper, can do this. If, then, a rich man, who can +pay the best wages, and hire the most experienced servants, finds +still that he lacks something, how much more so will one of moderate +income or of limited means suffer, should he not find in his wife a +<i>practical</i> housewife?</p> + +<p>What I am now about to say, some of my readers may perhaps +think out of place; nevertheless I shall say it. A woman cannot +really do her duty as a wife, mother, or mistress of a family, unless +she is fully sensible of the importance of health, and gives to all +sanitary measures their due attention. With loss of health come +diminished powers of usefulness. Languor and delicacy in a wife +may call forth the sympathies, but do not increase the comforts or +happiness of a professional or business man; neither do they render +a woman more inclined for, or equal to, the performance of her part +in domestic life. And too many of our young girls render themselves +languid, feeble, and delicate, by inattention to the commonest requisites +of human nature. The crying evil of towns is usually the want of +baths attached to houses, and the small size of bed-rooms; now these +are in general accepted as things which must be endured, and little +or no attempt is made to palliate them. All medical men, however, +agree that plentiful ablutions of the body with cold or tepid water, and +a good supply of fresh air in every sleeping and living room, do more +to preserve health than all the drugs in the pharmacopœia. And +next to these come early rising, avoidance of late hours and crowded +assemblies, regular exercise in the open air, and attention to diet. +<span class="pagenum" id="Page_15">[15]</span>By this latter we do not mean actual eating, but abstinence from pernicious +viands, as pastry, sweetmeats, rich gravies, unripe fruit, &c. +Pork, veal, and various kinds of vegetables can only be eaten sparingly +and occasionally by some persons. Spirits should only be used medicinally, +that is to say, at times when common sense tells us they might +be of benefit. To take them habitually is equivalent to slow poison.</p> + +<p>Besides the benefit a woman derives in her health and person from +attention to all matters relative to personal care, she will gain another +in the effect of her example upon her dependants; for we are all, to +a certain extent, creatures of imitation, and prone to follow example, +be it good or bad. Servants who see before them one who consistently +practises the virtues of economy, regularity, personal cleanliness, and +general neatness, will never run diametrically counter to all this, +but will in some degree shape their conduct accordingly; while all +the precepts in the world, without practice, will but go in at one ear +and out at the other.</p> + +<p>Where only one or two servants are kept, the mistress will do +well not to leave her chamber before she has opened her windows and +laid the bed-clothes back over two chairs, so as to ensure the sheets +and blankets, heated by the contact with the body all night, being +well aired and cooled. No bed should be made, or night-dress folded +up, until it has been aired, and suffered thoroughly to cool for at +least two hours. Nurseries should be aired while the children are +at breakfast, and while they are taking their morning walk. Dining +and drawing-rooms require a current of fresh air passed through them +at least once every day, to dislodge all the vitiated air tainted +by the smell of food, flowers, &c., and by having been inhaled by +those using the rooms. Many of our readers have doubtless been +struck, on entering some houses, by the close, faint, unwholesome +smell they, coming from the fresh air, at once perceive. Those who +dwell in it habitually are not conscious of it. They dread the chill +of fresh air, or the dust or smuts it will bring with it into their rooms; +and therefore shut it carefully out, and cherish in its stead a species of +slow poison—a heavy atmosphere loaded with all sorts of pernicious gases.</p> + +<p>Light, too, is another forbidden luxury in some houses. Heavy +Venetian blinds jealously protect the delicate hues of the curtains +and carpets from its influence, and the inmates consequently fade, +instead of the upholstery; for a human being can no more do without +light than can a flower, and we only need place this latter in a cellar +for a few days, and we shall see how it will look. It must not, however, +be supposed that we would recklessly suffer the noonday sun to +shine on our damask curtains or tapestry carpets, or that we should +open our windows when rain, hail, or snow beat full upon them; all +we wish to do is to advise such a use of God’s choicest gifts as health +requires, and common sense dictates.</p> + +<p>Nor is it only with a view to exercising a salutary influence upon +her domestics, and strengthening herself, that we would counsel our +housewife to pay strict attention to all matters of sanitary importance. +A female writer of some celebrity has said—“If before marriage a +<span class="pagenum" id="Page_16">[16]</span>woman has been deluded into the notion that a multiplicity of small +ailments invested her character with an interesting kind of delicacy, +the sooner she becomes well after marriage the better for herself and +all around her.”</p> + +<p>Now we do not intend to assert that there are not many men who +are unwearied in their tenderness in time of illness; but this we must +say, that there are thousands more who “vote sickness a bore,” who +have little sympathy with, little tolerance for it; who married to have +a cheerful companion, not a drooping, languid invalid to come home +to; and who soon begin to seek elsewhere that companionship and +that cheerfulness they have failed to find at home. And alas! when +a man’s love has once been dimmed, or alienated from his wife, it +never wholly recovers its lost lustre, but remains a mere mechanical +matter of duty or honour, and too often not even that. Matrimony +may bind a man to his wife legally, but herself only can retain her +empire over his heart; and to do this, she will need even more than +her former charms, and attractions, and fascination, besides a vast +variety of other attributes which her new position will require of her. +Our great poet, Shakspere, says—</p> + +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0">“Thy husband is thy lord, thy life, thy keeper,</div> + <div class="verse indent0">Thy head, thy sovereign; one that cares for thee</div> + <div class="verse indent0">And for thy maintenance—commits his body</div> + <div class="verse indent0">To painful labour both by sea and land,</div> + <div class="verse indent0">While thou ly’st warm at home, secure and safe;</div> + <div class="verse indent0">And craves no other tribute at thy hands</div> + <div class="verse indent0">But love, fair looks, and true obedience.”</div> + </div> + </div> +</div> + +<p>Women little dream what they peril when, after marriage, they +neglect the accomplishments, the tasteful dress and adornments, +the charming <i>coquetterie</i> of manner which enthralled the lover. +They not only risk their happiness, for it depends on him, but they +neglect what ought to be their highest ambition—that of proving +how much dearer is the wife than the mistress, and of rendering +home a refuge from cares, a scene of tranquil happiness, social +enjoyment, and real comfort.</p> + +<p class="mt2">There are few things more perplexing at first to young housewives +than the momentous question of dinner. Now, a good cookery book, +a short walk round the region where the marketing is done, and a +knowledge of family likes and dislikes, will generally enable even +a novice to arrange this important matter, at least so far as the +ordering goes, the cooking being another consideration. A glance +at those pages in which we give a list of the things in season for +each month, will assist the housewife in her selection for the table, +and enable her to cater for variety, whilst a visit to the market will +enable her to expend her money economically. Things must not +only be “in season,” but “in reason,” to make a moderate income +productive of the greatest degree of comfort.</p> + +<p><span class="pagenum" id="Page_17">[17]</span></p> + +<p><i>Joints</i> should always, when weather permits, be purchased fresh, +and then hung as long as is deemed requisite to fit them for eating. +A knowledge of the <i>sauces</i> and <i>condiments</i> appropriate to every dish, +is a subject well worth attention.</p> + +<p><i>Fish</i> should be chosen by touch and look. If it feels flabby and +looks pale about the gills, and dull about the eyes, it is to be avoided; +firmness of body, brightness and fulness of eyes, and ruddiness of +the gills, are signs of freshness.</p> + +<p><i>Crabs</i> and <i>lobsters</i> must be selected by weight, not size; and the +olfactory organs must be employed to test their sweetness.</p> + +<p>The <i>cooking of vegetables</i> is an important point, and one in which +we may derive much useful instruction from our continental neighbours. +Vegetables cannot be too fresh; in large towns we can form no idea +of the real flavour and delicacy of green vegetables, accustomed as we +are to have them at least a day after they are cut.</p> + +<p>We have already spoken of the desirableness of dealing regularly +with respectable tradesmen, but no rule is without its exception; +and those who are pretty good judges of articles of provision, may +often obtain some variety by looking about for them.</p> + +<p>Servants should always be accustomed to lay the cloth and serve +dinner as neatly when the family is alone as when company is expected; +they should likewise be taught to bring up and place on the table +or sideboard everything likely to be required during the meal, and +not have to leave the room repeatedly on trifling errands. The +mistress should glance around to see that all is there; and if she +perceives omissions, mention them before dinner commences. Servants +should also be taught to wait at table without bustle or noise; to +remove plates, &c., without rattling them; to open and close the doors +gently; to lift covers from dishes so as not to let the drops of condensed +steam fall on the table or those seated at it. If these things +are ordinarily insisted upon, the mistress of the house will not, when +she gives a dinner party, sit on thorns, trembling lest some <i>gaucherie</i> +be committed.</p> + +<p>Those who would give dinner parties must generally speaking, if +their <i>ménage</i> is small, hire a cook. A small, well-cooked, well-chosen +dinner, is far preferable to a table crowded with dishes. Symmetrical +arrangement of the dinner-table, too, is a powerful adjunct. The +silver should be bright, the glass sparkling, the table-linen pure and +snowy, the room well lighted, of comfortable temperature, and well +ventilated. The pleasure of eating a good dinner is greatly enhanced +when comfort is studied, and taste gratified.</p> + +<p>The wines should be good; it is better to give only one or two +kinds, and let those be choice, even though they be only old-fashioned +port and sherry, than to aim at greater things, and set before the +guest those “cheap and nasty” productions of other vintages.</p> + +<p>The reduction of duty upon French wines has rendered available +for the English table many choice and light wines hitherto prohibited. +English taste, however, has not yet been cultivated in this direction +to such an extent as to render these liqueurs universally palatable. +<span class="pagenum" id="Page_18">[18]</span>They should be made subsidiary to the more established wines, and +should be introduced principally in warm weather.</p> + +<p>Choose the company carefully. Ill-assorted guests are difficult +to please, while persons who assimilate find additional zest in their +social enjoyment.</p> + +<p>The dessert should be well selected and more choice than plentiful. +By choice, do not let us be understood to mean extravagant, consisting +of fruits not yet in season or having their proper flavour, or of preserved +fruits or fancy confectionery. All these are prejudicial to +health, and we cannot understand why people who dine out should +be tempted to eat indigestible things, or those which will disagree +with them; why what ought to be a means of social enjoyment, +should be made a matter of form, ostentation, and discomfort. Let +the dessert consist of fine specimens of the fruits in season, backed +in winter by a few dried fruits and biscuits.</p> + +<p>There are so many varieties of evening parties that no directions +can be given respecting them. As a general rule, we should advise +that they should be as simple, unostentatious, and social, as possible. +It is the extravagance which has been introduced into these matters, +the insane desire of outvying each other felt by individuals, that +is the bar to real social enjoyment, and prevents us from being +as lively a people as our continental neighbours. Why cannot we +meet to converse, have music, dance, or amuse ourselves in any +rational way, and be content with light, simple refreshments, and a +sincere welcome? Surely such <i>réunions</i> are more enjoyable than +crowds, grand suppers, superb toilettes which are scarcely seen in +the crush, and suffocating heat or currents of cold air. Such assemblies +upset the house of the party-giver for a week at least, weary and +worry her, and are criticised most severely by all her “dear friends” +who did not enjoy themselves, or receive the attention they expected. +In them all is most certainly “vanity and vexation of spirit;” there +is no pleasant converse, no comfort, no intellectual enjoyment; +weariness, lassitude, headache, and expense, are the concomitants +of such parties. May our “practical housewife” have courage to +reject them altogether.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<h3 class="nobreak" id="Chapter_V"><span class="smcap">Chapter V.</span></h3> + +<p class="ch">Routine of a Servant’s Duties—Importance of the Mistress’s Example.</p> + +</div> + +<p>Early rising is indispensable, if a servant would do her duty; it is +not possible that the rooms can be dusted, the fires lit, the breakfast +got ready, and all the little incidental trifles done, unless a servant is +down stairs at least two hours before breakfast-time. We should fix +six o’clock as the proper hour at which work should begin all the year +round; for in winter even more has to be done than in summer, and few +<span class="pagenum" id="Page_19">[19]</span>things are more unpleasant than to have servants muddling about their +work all day, instead of getting through the chief and dirtiest part of +it in the morning hours. If we make a call, which gives us the most +favourable impression of the family,—to see a tidy-looking, clean +servant, answer the door; or to have it opened by one who looks as if +she had deemed it necessary when blacking the stoves to black her own +person also?</p> + +<p>A servant should be trained to rise about half-past five, throw open +her bed, and her window, too, when the weather permits; unclose the +shutters of the staircase and dining-room, open the windows of this +latter to air it; pass into the kitchen, and open the shutters and +windows there; light the kitchen fire; well rinse the kettle, and fill it +with fresh water; see that the boiler is well supplied with water, and +then proceed to prepare the room required for breakfast.</p> + +<p>The rug must be folded up and removed, and the proper cloth laid +down in front of the fire-place before the grate is touched (we are +supposing that it is winter); the box containing the black-lead and +brushes for a black stove, or the emery paste, and leather, brushes, +cloth, &c., for a polished stove, and the scuttle containing coals, wood, +&c., must be brought up. Once a week, at least, the soot should be +gently swept down from the chimney into a shovel, as it otherwise +gathers all round the lower ledges, and is very apt to take fire; the +stove must be polished with a brush or a cloth, according to its nature, +every morning, and thoroughly cleaned at least once a week. The fire +may then be laid and lighted, and in doing this there is some art. +Where one girl will light and re-light the same fire three or four times +over, consuming in each attempt a quantity of wood and paper, another +will, with a quarter of a bundle of common wood, or one wheel of the +patent wood, kindle a brisk fire at once. Success lies in obtaining +a perfect draught of air through the pile of materials, and placing those +in juxta-position which are most combustible in nature. Where this is +properly done there will be little smoke, and great saving of fuel; but +fire-lighting requires the use of one’s senses and some skill, common-place +a matter as we may think it.</p> + +<p>This much having been done, the sweeping comes next. Now, it will +not be requisite thoroughly to sweep the carpet all over above once +a week; on the other six days, only those parts of the room chiefly +used, will require sweeping, and this may be done with a dust-pan and +a soft hand-brush. Then comes the dusting, and in doing this a +feather brush should be used for the frames and chair-covers, and +a duster for the furniture. On the cleaning day the carpet must be +well swept with a carpet-broom and tea-leaves, the furniture well +cleaned and rubbed, the mantel-piece and ledges washed, the inside of +the windows cleaned, and every ornament well dusted.</p> + +<p>The street-door steps should be cleaned, the mats shaken, the passage +swept, and the brasses polished before the family come down.</p> + +<p>The breakfast is then to be prepared; the cloth laid, the breakfast +service properly arranged, the ham or eggs, or whatever it may be, +<span class="pagenum" id="Page_20">[20]</span>cooked, the toast made, the butter set in clear, fresh water, the coffee +prepared, and the milk boiled.</p> + +<p>The servant next proceeds to the bed-rooms, opens the windows, lays +the bed-clothes back to air, and turns up the mattresses or feather-beds +in each room, then empties the slops, cleanses and rinses all basins, jugs, +bottles, &c., wipes up all slops, and brings fresh water to supply the +wants in each room. The beds are then to be made, and the rooms +dusted. On cleaning day, which should come for each room once a week, +the chamber utensils must be well washed in warm water, the carpets +taken up and shaken, the floor scrubbed, the curtains shaken, and the +furniture cleaned. During the summer the floor under the bed should be +washed over three times a week at least, to remove all dust and flue.</p> + +<p>Before all this can be finished, the breakfast will have had to be +removed, and this should be methodically done; the china being +gathered on to a tray without either fuss or rattle, the crumbs brushed +from the cloth, and this latter doubled up in its original folds, and any +crumbs which may have fallen on the floor swept up into a dust-pan.</p> + +<p>The servant will now get her own breakfast, and then wash up and +put away the breakfast-things, having first set aside the eatables, giving +the scraps to the cat, and taking care that nothing is wasted.</p> + +<p>The upstairs-work having been done, the candlesticks and lamps +should be cleaned and trimmed; and then the knives cleaned. Where +only one servant is kept, she will ere this have had to think about +dinner, and manage so as to make the earlier preparations for that +important matter between whiles. A mistress should always early +inform her domestic what she intends having for dinner, otherwise +the servant cannot possibly arrange her daily duties in a proper +manner, so as to attend to the cooking; and the mistress should, as +far as possible, endeavour to arrange her dinner so as to suit the +household duties of the particular day for which she is catering. +For each day should have its special duties; as, Monday the wash for +towels, dusters, servants’ clothes, &c., and looking up the clothes for +the laundress; Tuesday, cleaning the attics; Wednesday, the best +bed-rooms; Thursday, the drawing-rooms; Friday, the dining-rooms +and plate; and Saturday, the hall, staircase, and kitchens, and +covers, &c. Such regulations once laid down, the servant will know +what each day requires of her; and the mistress, being aware what +has to be done, will be able to give her orders accordingly,—for +nothing can be done without good management in a small household. +Both mistress and servant must exercise forethought, or the whole day +will be one scene of hurry and discomfort.</p> + +<p>The next thing, then, is dinner, and this meal having been served +and removed, the servant must, if the family are in the habit of retiring +to the drawing-room, run up and see that all is right there; the fires +burning and curtains let down, if in winter, or any little customary +summer arrangements made. Then comes washing up the dinner-things, +and preparing for tea, and serving that at the proper hour.</p> + +<p>While the tea is in the sitting-room is the best time for the servant +<span class="pagenum" id="Page_21">[21]</span>to go up to the bed-rooms, turn down the beds, close windows, light +fires, or perform any other customary or necessary duty.</p> + +<p>The tray has to be removed, and cups used at that meal washed up +and put away. The tea-leaves should be squeezed tolerably dry, and +put away in an old dish or basin, for sweeping. All window-shutters +should be closed and doors bolted at dusk, both in winter and summer. +If supper is taken, it is usually carried up on a tray covered with a +cloth; after that comes the putting out of all fires and lamps, the +fastening the hall-door, and then to rest.</p> + +<p>Any one who takes the trouble to reflect upon the multifarious occupations +of a female domestic, in a family where but one is kept, cannot but +perceive the absolute necessity of a regular plan of proceedings, and +also of the need there is for consideration, and patience, and kindness. +With all the activity and good-will in the world, it is physically +impossible that a girl can be in two places at once; and yet she may be +just performing some nice operation in cookery, while a visitor may be +knocking at the door, and her mistress ringing impatiently to have +something done towards tidying herself or the apartment. How is +this to be managed? It can only be settled quietly by the mistress +bestirring herself, and aiding in smoothing the difficulty. Where two +or more servants are kept, one should always be tidy and ready to +answer the door, and the lady of the house and her apartments should +always be <i>mis à quatre épingles</i>, or, in other words, in such order that a +visit from royalty itself would scarcely create any bustle. Indeed, the +test of a well-arranged establishment is the absence of all fuss. The +advent of relatives from the country, bent on finding a home and a bed +there, the arrival of unexpected guests to dinner, or any such like +unexpected events, will, of course, slightly derange the economy of a +household, especially if it be a small one; but <i>our</i> housewife will not +allow this to be visible. Quietly and without fuss she will take +opportunities of giving the necessary orders; and if her servants are +regularly trained, they will comprehend and second her at once. In +every house spare sheets, blankets, and bed-clothes should always be +kept aired, in case of their being required on any sudden emergency, +and this can be done by laying them between the palliasse and mattress +of any bed in regular use. We have before spoken of the advantage +of always having the store-closet well supplied. It is a great mistake +to fancy that anything is saved by purchasing articles that will keep in +small quantities, and certainly the loss of time incurred by having +constantly to send out for trifles, is both a great waste and a great +inconvenience. No servant can get through her work properly if she +has repeatedly to run out on errands, or if she is called off frequently +on some frivolous pretext. A mistress is quite right in exacting from +her servants a regular and proper fulfilment of all their duties; but on +her part she must give them time and opportunity to do this. If she +sees they want method, she must try to teach them; and, through all +this, must remember how defective their early education has too often +been, how little preparation they have received for the path of life they +have to follow, and be patient with them.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_22">[22]</span></p> + +<h3 class="nobreak" id="Chapter_VI"><span class="smcap">Chapter VI.</span></h3> + +<p class="ch">Management of Children—Air, Warmth, Ablution, Clothing, Postures, +Feeding, Food—Teething—Teaching to Walk—Early Education—Purity +of Language in the Presence of Children—Unity of Parental Influence.</p> + +</div> + +<p>Among the many duties a woman is called upon to fulfil, surely +none can be deemed of such paramount importance as those she owes +to her children. Now it is by no means our intention to write a +chapter of “advice to mothers,” nor enter upon the subject of the +education and general management of little people; all we have to do +with the matter here is to notice it as forming a branch of our subject; +for the nursery is an important part of a house, and upon its good +management much of the comfort, as well as the health and well-being, +of every member of the family will depend.</p> + +<p>If ever a woman has need of thought, care, and patience, it is when +she becomes a mother. Who can look upon that most helpless of all +created beings—a new-born infant—and not feel pity for it, interest +in it; and surely no mother can bestow her first kiss on the little +unconscious innocent without feeling some sense of the responsibilities +which now rest on her—for it is not only a human being, but an +immortal soul which is committed to her charge?</p> + +<p>Wherever such an arrangement can be made, a good-sized airy +room should be set apart for the nursery, and always kept scrupulously +clean, well ventilated, and of an even, wholesome temperature. Warmth +is highly necessary to the health of infants and young children—but +not the warmth of a close, over-heated room, for that oppresses their +lungs, and makes them delicate and very susceptible of cold. Let the +child be comfortably clad, and a natural temperature of body thus +maintained. The health of very many infants is impaired by the +foolish custom of exposing their little chests and arms by finely worked +low bodies and very short sleeves, tied up so as effectually to render +them useless in the way of covering. Very young children have so little +natural heat, that they absolutely require that the temperature of their +bodies should be kept up, by means of clothing, to a proper standard.</p> + +<p>Next to warmth, in the category of matters indispensable to health +is cleanliness. Morning and night, an infant or a child under three +years of age, should be bathed in tepid water in winter, and cold water +in summer. This operation should be performed both thoroughly and +quickly, and then the whole body wiped quite dry with a soft towel, +and the limbs and back gently rubbed with the hand. The skin of +an infant is so delicate that a little dirt, a slight accumulation of powder, +any dampness, any rough handling or friction with any coarse cloth, +will break or crack it, and often produce a humour which is not easily +got rid of. The clothes of an infant, and especially those in immediate +contact with its body, should be soft and clean. Its bed-clothes must +likewise be kept well aired, and free from damp and unpleasant smells.</p> + +<p><span class="pagenum" id="Page_23">[23]</span></p> + +<p>Very young children should be kept, as much as possible, in a +recumbent posture; the less a child is allowed to sit upright for the +first six months, the stronger will be its back afterwards. Too strong +a light is prejudicial to young children; neither in-doors nor out +should their eyes be exposed to anything like glare; they ought likewise +to be shielded from high winds. Sleep is a great strengthener +of children, when it is natural, and care should be taken that they lie +comfortably as regards position; be warm, and sheltered from all +draughts, and from light, though allowed sufficient air. In all things +endeavour to establish regular habits from the very first; regular +hours for feeding, sleeping, dressing, and undressing, should be +observed. Few people can form an idea how much their own comfort +and the child’s well-being will be advantaged by this. Of course, every +now and then illness, or some unforeseen event, will interfere with this +system, but it must be resumed again as soon as possible. We are +aware that many people will deem this regularity unnecessary, but +from the cradle to the grave we are all more or less the creatures of +habit; and from the time a child first begins to take notice, its habits +may be said to commence.</p> + +<p>When a child is fed, it should be from a proper bottle, and with +light thin food, not given too hot, or in large quantities. Farinaceous +substances of various kinds are best adapted for children of tender +age. For the first twelvemonth these may be given in a fluid +and semi-fluid state, and afterwards in the shape of puddings either +baked or boiled. Many children will not take meat, and they do +not appear to thrive less than others; nature, at this early age is +generally the best pilot, and we shall seldom greatly err if we follow +her lead.</p> + +<p>The period of teething is always one of anxiety, and requires additional +care and watchfulness; but plenty of fresh air, good and sufficient, +but not over-feeding, and an occasional warm bath or gentle aperient +when there appears to be a tendency to fever, will in most cases ward +off serious evils. The less physic a child takes the better, in a general +way—not that we would advise mothers ever to slight any actual +premonitory symptoms of illness, infantine diseases being frequently +very rapid in their course.</p> + +<p>There is no occasion to teach children to walk; when they are +strong enough, they will invariably find out the proper use of their +feet; let them lie on the floor, and then sit, and then crawl, and +by-and-bye they will stand up, and then walk along, holding by something; +and then, when they appear capable of doing yet more, encourage +them to venture alone, but watch carefully that they do not fall, or they +may be frightened, and thrown back for some weeks.</p> + +<p>After a child is a year old, it must cease to be regarded as an +irrational being by those about it; a quick, lively baby is always +taking notice; its intelligence is becoming daily and hourly developed;—in +a word, the first rudiments of education are entering its little +mind. This may sound extravagant and fanciful, but what says proverbial +philosophy? “With his mother’s milk the child drinketh +<span class="pagenum" id="Page_24">[24]</span>education;” and let any one take three children of from a year-and-a-half +to two years old, one of the three shall have been brought up by a +quiet or ignorant nurse, one by an affectionate and sensible mother, +and the other among a family of children; the first, unless it be a +prodigy, will be far behind the second in quickness, and the third will +be as much before the second.</p> + +<p>We would censure any one who mispronounced words before babies, +or taught them to call things or animals by ridiculous names; and we +would doubly censure any one who instilled fear into the hearts of young +children by threats of “bogies,” “black men,” and such like nursery +monsters. Many a grown man and woman has found it difficult to +overcome the dislike to darkness implanted in them, when quite +children, by some nursery bug-bears. Teach a child rather to believe +that angels watch over it, induce it to be good from a fear of grieving +its parents, but never destroy or sully that sweet confidence which is +the most blessed part of childhood. Never tell a child a falsehood +either; if you promise a thing, do it; if you say a thing, act up to +it. Empty threats and vain promises made to quiet a child, teach it +afterwards, in its turn, to disregard truth, and make it distrust those +whom, next to God, it should love and honour; whereas “example +is a constant monitor.”</p> + +<p>We are not advocates for “cramming” children too early with crude +dry learning; but much may be taught without effort. “Line upon +line” may be instilled by such simple stories, such pleasant gossip as +children love to listen to, such bright pictures as they delight to look +upon and have explained to them. There is in the present age a royal +road to all the fundamental instruction needed by children for the first +eight or ten years of their lives; the dull, uninteresting paths we had +to tread are now decked with so many flowers that they have become +attractive and pleasant. Even the very toys and games are made the +means of improvement; and history, arithmetic, and geography may +now be learned as actual amusements.</p> + +<p>The physical wants of growing children are a sufficiency of good +plain food at regular hours, exercise in the open air, well-ventilated +rooms, clothing warm enough to promote health, and sufficiently easy +in fit not to impede growth or a free use of the limbs; strong shoes +or boots to protect the feet from damp, and a proper allowance of sleep +taken at regular hours,—no child under six years of age being suffered +to sit up after eight o’clock, and all under twelve being safely in bed +by nine.</p> + +<p>Late hours, hot crowded places, as theatres, &c., and children’s +parties, are all very destructive of health; irregularities of all kinds +are to be avoided,—as, too long walks, any great excitement, or over-fatigue; +for growing children require all their strength and energies +for natural purposes, and, being more excitable than grown persons, +exhaust themselves the sooner.</p> + +<p>Those who live much among children should carefully purify their +every thought, word, and action,—for the ductile and impressionable +nature of a child, chameleon-like, takes its hue from that of the +<span class="pagenum" id="Page_25">[25]</span>characters which surround it. “The seeds of first instructions are +dropped into the deepest furrows;” therefore we cannot omit this +chapter of our “Thoughts and Maxims.”</p> + +<p>If we would cultivate a flower with success, we plant it in a fitting soil, +we water it at proper times, we give to it its due proportion of air and +sun; shall we not equally study the constitution and physical requirements +of a child, in order to bestow upon it the requisite nurture? for +children, like flowers, require care—all are not equally hardy, equally +vigorous, equally beautiful. Some resemble hot-house plants, and are +frail and delicate; others, like the evergreen, can bear and brave +hardship and change of temperature. The system which would be +suitable for one of these natures would be injurious to the other—hence, +judgment is needful.</p> + +<p>A child who fears God and honours his parents, is armed for the +world’s warfare with a breast-plate, which, if not invulnerable, at +least will turn aside many an arrow. Our favourite Tupper quaintly +but truly says:—“When his reason yieldeth fruit, make thy child +thy friend, for a filial friend is double gain, a diamond set in gold. +As an infant thy mandate was enough; as he grows in years, let +him hear thy reasons.” Believe me, we wantonly trifle not only +with our own happiness, but with that of those little ones committed +to our charge, when we neglect to watch over the treasures we +ought so dearly to prize, when we trifle with the hearts, minds, +and souls of our children, ignoring their value, our responsibility, +and the awful reckoning which will be required of us. We are +all too apt to treat children as dolls, to dress and caress them one +hour, and send them out of our way the next, not deeming that +beneath the seeming thoughtless gaiety of those little ones there lurks +a world of feeling and sensibility. Kindness is as necessary to them +as daily food. We do not mean false indulgence, but considerate +kindness. An unjust, a cold or harsh word or action, especially if +undeserved, penetrates the heart of a child with as keen a sting as it +does ours; and who shall say how many have grown up callous and +reckless from having their first affections blunted, their feelings and +wishes disregarded? Consistent practice is worth a whole world of +precept, and example will influence while words or coercion are +fruitless.</p> + +<p>Once more, then, we would beg “our housewife” to study what are +her duties towards children. We would entreat mothers so to train +their daughters that they may never have cause to blush and tremble +for their grandchildren. It is no figure of speech to say that “the +child is father of the man;” study diligently, therefore, how best</p> + +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent14">“—to render the tender thought,</div> + <div class="verse indent0">To teach the young idea how to shoot;</div> + <div class="verse indent0">To pour fresh instruction o’er the mind,</div> + <div class="verse indent0">To breathe the enlivening spirit, and to fix</div> + <div class="verse indent0">The generous purpose in the glowing breast.”</div> + </div> + </div> +</div> + +<p><span class="pagenum" id="Page_26">[26]</span></p> + +<p>Nor let children, who should be our blessings, become our torments:</p> + +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0">“While young our folly, and when old our fear.”</div> + </div> + </div> +</div> + +<p>Lastly, but not least in importance in the good training of children, +it should be rigidly observed by parents never to show any difference of +opinion in their treatment before them. Nothing can be more pernicious +to their moral culture, engendering in them habits of disobedience, for +they cannot obey one parent without disobeying the other. We +earnestly recommend attention to this observance, for, besides the evil +of disobedience that is almost sure to follow a difference in opinion +from those in authority over the child, the latter is sometimes prone to +disregard the instructions and admonitions of both, and set up +principles of his own more in accordance with his inclinations, +however erroneous they may be.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<h3 class="nobreak" id="Chapter_VII"><span class="smcap">Chapter VII.</span></h3> + +<p class="ch">Care of the Sick—Management of the Sick-Room—Food of +Invalids—Adaptation of Management to Particular Cases—Nurses, +and Things essential to Nursing—Importance of Calmness and Patience.</p> + +</div> + +<p>Another duty of great importance devolves on woman, namely, the +care of the sick. From the highest to the lowest none are, properly +speaking, exempt from this charge. It is true that those who are rich +can hire experienced nurses; but still the responsibility, the anxiety, +rests with the mistress, for she cannot hire affection, thoughtful care, +and all those little attentions which make the sole comfort of an invalid; +she can merely secure a species of human machine which mechanically +performs its duties, and between whiles eats, drinks, sleeps, and +comforts itself. There are many excellent and kind-hearted professional +nurses; but there are also more who become, as it were, petrified by +the habitual contemplation of suffering, and who merely regard the +patient with a business-like eye.</p> + +<p>In a sick-room, the kindness and attention of the nurse often work +far greater marvels than the skill of the doctor, for she is there every +hour, she sees every change, and can minister to so many little wants; +those trifles which make up the events of an invalid, those minor details +so unimportant to a person in health, those whims and desires, and +nervous susceptibilities which appear almost childish to lookers-on, will +be studied by a good, conscientious nurse, and overlooked or disregarded +by one who either does not feel interested in the patient, or has not +sufficient sympathy to induce her to study these matters. In the +former case, the invalid will be soothed and cheered; in the latter, +irritated and depressed. Surely, it is not difficult to conceive which +influence must act most beneficially upon the system.</p> + +<p><span class="pagenum" id="Page_27">[27]</span></p> + +<p>Gentleness, watchfulness, firmness, judgment, some delicacy of +feeling and <i>savoir faire</i>, and a truly Christian spirit, are the distinguishing +characteristics which will best adapt a woman for fulfilling +this phase of her duties. There are many who, from intense solicitude +and sense of duty, will give way to those impulses of feeling which +lead them to devote themselves so entirely to the nursing of some +beloved relative, that all other duties, and even self, are wholly forgotten. +What is the consequence of this error of judgment? Their own health +succumbs, and they become not only useless, but render themselves +sources of trouble and anxiety. How much better to have husbanded +their strength, so as to be able to remain useful! That despised +article, common sense, would teach us all so much if we would but stop +to listen, if we would not mount, each one, our own peculiar hobby, and +gallop off at a tremendous rate, heedless of all sign-posts, and often +regardless of even hedges and ditches. Affection! feeling! sentiment! +nerves! how much has been done and left undone in these names, +especially as regards the subject we are now treating of, while poor +dear common sense has been decried as a most unfeeling person, and +rudely ejected when she strove to make herself heard!</p> + +<p>Yet in few places is common sense a more valuable assistant than in +the sick-room; aided by self-command and good feeling, she will +transform the most uninitiated person into an excellent and efficient +nurse. Let us hear a few of her fundamental principles.</p> + +<p>Speak in a low but perfectly distinct voice, both to the invalid and to +any one who enters the room, in order that, although no unnecessary +sound may be heard, the patient’s ear may not be fatigued by striving +to catch the words, or excited by mutterings or whispers addressed to +some one else.</p> + +<p>Let your countenance be calm and cheerful, your manner soothing +and hopeful, and your words such as may cheer or comfort the mind. +Avoid all fuss, all hasty movements, all noises that may startle or +disturb; let even your dress and shoes be chosen with reference +to quiet.</p> + +<p>Keep everything in its place, so that in an instant you can put your +hand on it when required; have hot water, clean cups, spoons, and +glasses, and well-aired body and bed linen always handy; let the air of +the room be changed frequently; avoid all bad smells, or remove them +as soon as possible; pay strict attention to the temperature of the +chamber, and keep it as even as may be; and regulate the light with +equal care.</p> + +<p>All food offered to invalids should be daintily prepared, and +presented in the most careful manner. How often, when we have been +longing for food, have we turned from it with disgust, because we had +seen the nurse cool it with her breath, or taste it, and then drop the +spoon back into it, and present it to us! Nor is it well to inquire of +invalids what shall be got for them. If they express a wish for some +particular thing, well and good, let it be got for them, if reasonable; +but a trifling delicacy unexpectedly brought, will often tempt the +appetite; besides, a sick person, or even a convalescent, is often +<span class="pagenum" id="Page_28">[28]</span>too languid to be at the trouble of thinking about eating, and would +sooner go without; or, if he or she chooses something, it may be the +very thing which would be improper or prejudicial, and then comes +disappointment, and a species of disgust of all else, for in illness the +appetite is ever capricious.</p> + +<p>Nowhere is cleanliness of such paramount importance as in the +sick-room. Do not let us be misunderstood here. We do not mean +that an immensity of sweeping, scouring, and dusting is to be done, but +simply that the chamber must be kept clean and ventilated, that the +bed and body linen must be changed often enough to refresh without +fatiguing the patient, and that the air must be purified by means of +vinegar, or other disinfectants.</p> + +<p>As there are so many kinds of illness, no general rules can be laid +down, and our friend, common sense, must be allowed to be the special +adviser. In one case body and mind may be paralysed by weakness +or languor; in another the body may be agonised, and yet the mind +clear and active; while in a third the body may be sane, the mind +insane. Hence no one who is a mere machine, guided by certain +rules, can be a good and efficient nurse; no one who does not study +how to minister to the mind as well as the body, who will not endeavour, +to a certain extent, to identify herself with the tastes, feelings, and +even prejudices of the patient, can be really useful.</p> + +<p>What we have hitherto said applies chiefly to adult patients; to +nurse a sick child may seem a far easier task, but is not so. What +gentleness, firmness, playfulness, and, above all, what patience is needed +in the sick chamber of a child!—for in time of illness, a child is doubly +a child, almost a baby again.</p> + +<p>The nurse should be constantly watchful over the little sufferer, +and mark attentively those positions, and the particular treatment, +which most effectually alleviate its sufferings, so that the latter may +be repeated under a recurrence of similar circumstances. One great +principle in child-nursing is to avoid over-feeding and over-dosing.</p> + +<p>Every housekeeper should have a store of old linen, cambric, and +calico rags, and old pieces of flannel; these are easily obtained by +saving worn-out linen, flannel, and other garments, or at least the +useful portions of them, and treasuring old silk and cambric handkerchiefs. +Such things are invaluable in time of sickness for poultices, +fomentations, leeches, &c. Those who have them not will do well +to visit a pawnshop, or the emporium of a purchaser of wardrobes; +and having there found one or two articles of no value but to be +torn up, to buy these, bring them home, have them thoroughly washed, +and then put them away for use.</p> + +<p>It is good for us at times to be serious, to turn from the contemplation +of life’s pleasures and enjoyments, and look upon its darker +pages; for it has been beautifully said by an eminent writer, that +“Suffering is not a slender dark thread, winding every now and then +through a warp of dazzling brightness, but it is interwoven with the +whole texture. It is not incidental, but designed for us; it enters +<span class="pagenum" id="Page_29">[29]</span>into God’s purposes; it has a great work to do, and we know nothing +of life until we comprehend its purposes.” Again: “Suffering nourishes +the tenderest sympathies of our nature; it rouses us to energy and a +consciousness of our own powers, and at the same time infuses the +meekest dependence on God; it stimulates us to cherish and to prize +the blessings of this world, and at the same time weans us from and +lifts us above mere earthly things.”</p> + +<p>There is no home into which sickness may not come at any hour; +and as it is to woman that the office of nurse is invariably delegated, +surely every woman ought to learn betimes all that will best qualify +her to become the ministering angel, whose presence shall bless the +long hours of pain and confinement. False delicacy, foolish weakness, +and all that can detract from usefulness, should be early overcome. +We have seen a daughter scream, and weep, and wring her hands, while +her mother lay fainting before her; we have seen a mother shriek +and fall on her knees and utter words of agony, when some accident +happened to her child. But what did all this unavailing grief benefit +the sufferers? How much better she who, controlling her feelings, +thinks calmly how she can administer relief, and performs her duties +in an intelligent and patient manner.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_30">[30]</span></p> + +<h2 class="nobreak" id="THE_FAMILY_MEDICAL_GUIDE">THE FAMILY MEDICAL GUIDE.</h2> + +</div> + +<p>Under this head directions will be given for the domestic management +of some of the more frequent ailments to which families are subject. +Book-doctoring is a very doubtful economy, except where it is made +the means of enabling the nurse or the mother to co-operate intelligently +with the medical adviser. But there are cases, as among emigrants, or +persons residing in remote places in the country, in which medical aid +cannot readily be obtained. In such cases, the following papers will be +found of great value. A number of specific remedies for various minor +ailments will be found appended to the Medical Articles.</p> + +<h3>HOOPING-COUGH.</h3> + +<p>Hooping-cough is thought to have been introduced into Europe +from Africa, and, like most other complaints, varies much in intensity. +It is a highly infectious disease, and grown persons are liable to its +influence; but it commonly takes place between the ages of four +months and twelve years. It usually begins as a common cough, +and is attended with the general symptoms of having taken cold; +but in its progress, soon becomes more severe; though, the longer +it is discoverable by the hoop, the more favourable it is likely to be. +A frequent discharge from the mouth, nose, and eyes, food often rejected, +together with large quantities of phlegm, after which the child generally +appears pretty well, and eats his food heartily—these are the +most common symptoms. When the disease is violent, they become +greatly aggravated, especially during the night, and the child will +appear almost strangled, becoming livid, and blood often starting +from the nose and eyes.</p> + +<p>The following is a favourite prescription of the late Mr. Tuckwell, +of Oxford, who, for skill in his profession, courtesy of manners, and +kindness of heart, has had few equals, and who has left in that +University an almost imperishable memory:—</p> + +<p>Dissolve one scruple of salt of tartar, in a quarter of a pint of soft +water: add to it ten grains of cochineal finely powdered, and sweeten +it with lump sugar.</p> + +<p>This medicine is also highly recommended in the <i>Lancet</i>. The dose +for an infant is a tea-spoonful four times a day; from five years old +upwards, a table-spoonful may be taken: but as the paroxysms of +this complaint are much aggravated by the resistance of the child to +<span class="pagenum" id="Page_31">[31]</span>swallow medicine, it is very desirable to abstain, if possible, from +giving any internal remedy.</p> + +<p>The following embrocation was prescribed by a gentleman, one of +the leading practitioners in Oxford; and for spasmodic coughs of all +kinds, as well as for inflammatory croup, it is invaluable:—</p> + +<table class="recipe"> + <tr> + <td>Two drachms of Tincture of Opium.</td> + </tr> + <tr> + <td>Two ounces of Camphor Liniment.</td> + </tr> +</table> + +<p class="noindent">A tea-spoonful to be rubbed in over the throat and chest every night +and morning, and cover the parts immediately with flannel. If the +chest is loaded with phlegm, an emetic must be given once, twice, +or three times a week, as required. Ipecacuanha wine is most suitable, +and the dose for a child of four or five years is 2½ or 3 drachms.</p> + +<p>During the first stages of this disorder, the patient should breathe +an equal temperature, as nearly as it can be managed, not too warm +and close, but equal; and when the virulence of the disorder <i>has +passed away</i>, the open air (if the weather be mild) may be frequently +resorted to; and a change of air, where it is practicable, will often +remove at once all remains of the complaint.</p> + +<p>The only thing that remains to be mentioned, is the proper diet, +which is, indeed, of paramount importance; and for children of even +six and seven years of age, ought to be little more than milk and broths. +These are nourishing, and more readily digested than meats or puddings. +One prevalent error is, that milk engenders phlegm; but +this is a mistake. Should the milk be found to curdle on the stomach, +a little common salt must be added; or, better still, use asses’ milk, +if it is attainable. These light nutriments quickly pass out of the +stomach, or if brought out by coughing twenty times during the day +(which is sometimes the case), the child will immediately take more +with avidity.</p> + +<p>If thirst prevails, a little toast-and-water may be given. When +taken in time, and treated properly, hooping-cough is scarcely ever +fatal, indeed never, as long as the patient is free from fever, or other +disease. If the attack, from its length and severity, should cause a +loss of strength, health will soon be recruited by a cold infusion of +bark, gentle exercise, and pure uninfected air, and dieted with a +nourishing broth, made as follows:—</p> + +<p>Take three-quarters of a pound of veal, the same quantity of beef, +chopped very fine, and simmered for three hours in about two quarts +of water. Strain it, and let the invalid drink the clear liquid, hot +or cold, as may be most agreeable.</p> + +<p class="center"><i>Mixture for Hooping-Cough.</i></p> + +<table class="recipe"> + <tr> + <td>Ipecacuanha Wine</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Carbonate of Soda</td> + <td class="tdr">½</td> + <td>drachm.</td> + </tr> + <tr> + <td>Paregoric Elixir</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Water</td> + <td class="tdr"><span class="frac">1</span></td> + <td>ounce.</td> + </tr> +</table> + +<p class="noindent">A tea-spoonful or two (according to the age of the patient) may +be given three times a day.</p> + +<p><span class="pagenum" id="Page_32">[32]</span></p> + +<h3>TEETHING.</h3> + +<p>This natural process in a child’s development, usually commences +about the third month, though it is seldom till the fifth or sixth that +the teeth make their appearance through the gums. The period when +the teeth may be expected is indicated by an increased irritability +of the infant, the gums become tense, shiny, and swollen; while +the excited glands in the neighbourhood pour out so large a quantity +of saliva, that it overflows the mouth, causing the infant to <i>drivel</i>, +as the nurses call this natural salivation. At the same time the child, +as if to relieve the heat and irritation it feels, thrusts its hands into +its mouth in the attempt to do what the watchful mother will do for +it—<i>scratch</i> the top of the gum with her nail, or, making a rasp of +a rough crust, or a proper <i>gum-ring</i>, rub it freely along the top ridge, +that, by abrading it of the binding cuticle, the imprisoned gum may +have the power to expand. As the only benefit that can accrue from +rubbing the child’s gum is the tearing or relaxing this fine but +tenacious cuticle, all smooth surfaces, such as coral or ivory rings, +are perfectly useless; such instruments to be of any service, should +be cut into small diamonds like a fine file, and used frequently by +the parent, exactly in that manner. The crust, though serviceable +from its roughness, is dangerous from the chance of crumbs breaking +off and getting into the infant’s throat. After the irritation and +drivelling have continued for some weeks, a white line or a round +spot appears on the top of the gum of the lower jaw, and ultimately +of the upper; through these white spots the teeth finally burst their +way in the following order: the two incisors of the lower jaw are the +first to make their appearance, though frequently several weeks elapse +between the advent of the first and second; the next cut are the four +incisors of the upper, then the remaining two incisors of the lower +jaw, one on each side, but not joining. There is now a pause for a +short time in the process. The next in succession are the four eye +teeth in either jaw, thus completing the infantine set of sixteen teeth. +Another pause, usually of some months, succeeds before nature +resumes her active operations; when she does, it is to place one +double tooth on each side of both jaws, thus perfecting the child’s +complement of twenty teeth. When these are shed, and nature +completes her office, instead of the first ten she places sixteen teeth +in each jaw, thus doubling her first complement, and making the +adult set thirty-two. Each tooth as it is formed makes half a circle +on its axis, and rising sideways, pierces the gum with the extreme +point of its edge, revolving as it rises to the perpendicular.</p> + +<p>The <i>diseases</i> that teething gives rise to in infants are very numerous, +and the consequences of so natural a process are some of the most +remarkable facts connected with the development of the human +economy. The disorders excited by difficult dentition are, diarrhœa, +convulsions, mesenteric disease, water on the brain, rickets, and +<span class="pagenum" id="Page_33">[33]</span>remittent fever—all of them to the infant fearfully mortal diseases. +Each of these affections, though so different in its locality, and so +opposite in its symptoms, is induced by the same cause—long-continued +irritation in the gums reacting on the delicate organization of the +brain and nervous system. And, as this irritation is caused by the +difficulty the imprisoned tooth finds in escaping from the fibrous +membrane in which it is enveloped, and making its way through the +tightly bound gum, it becomes the duty of the medical man or parent, +as soon as the first constitutional disturbance manifests itself, to assist +the efforts of nature to effect the escape of the tooth, by dividing the +gum and leaving an aperture through which the new-formed tooth +may reach its destination. But, as <i>lancing</i> the gums, as the process +is called, will be worse than useless unless <i>effectually done</i>, the gums +should never be cut unless the tooth can be plainly felt below, and, +to be of service, the incision must be carried down to the tooth, +or else the unyielding membrane in which it is encased will be +undivided, and the child put to the inconvenience of lancing without +effecting the slightest benefit. As, however, the irritation commences +from the first entrance of the tooth into the gum on emerging from +its bony socket, and long before the actual pressure of the tooth can +cause the graver mischief, or simply from the increased amount of +blood circulating in the parts, it is evident that lancing the gums in +so early a stage of formation is not only impolitic, but hurtful.</p> + +<p>Another mode of relief, both for the diarrhœa and convulsions that +so frequently occur in weakly infants at this period, must be looked +for; and that means, in all stages of dentition, from the first to the +last, will be found either a source of instant relief or of certain +recovery; that remedy is the <i>hot bath</i>, which, in all cases of infantine +suffering, is the mother’s best hope, and should be her unshaken +reliance. The time a child should be kept in a hot bath should seldom +exceed <i>two minutes</i>; and, as the object is to unload some congested +organ, or to relieve certain parts of their excess of blood by causing +a rapid determination to the skin, the water should be hot enough +to produce this effect as instantaneously as possible. When diarrhœa +continues in despite of the hot bath, a little magnesia or a few grains +of prepared chalk may be given two or three times a day until the +excessive action is checked; or if unabated by these means, a few +drops of tincture of kino is to be administered, as prescribed for +diarrhœa.</p> + +<h3>SCARLET FEVER, OR SCARLATINA.</h3> + +<p>When scarlet fever becomes epidemic among adults, children +rarely fail of being attacked by it in great numbers, and very frequently +sink under it. It is, indeed, rather a child’s disease, and is +very contagious amongst children; but is not often communicated +from them to adults. This disease begins with the common symptoms of +fever, often with languor and disposition to fainting, shivering, sickness, +<span class="pagenum" id="Page_34">[34]</span>a quick pulse, and pain in the head; there is frequently, very early in +the disorder, a stiffness in the muscles of the neck, which is soon +followed by some difficulty in swallowing. This affection of the +neck should be carefully inquired into, especially in young children; +the soreness of the throat being sometimes not complained of in the +most severe attacks of the disease, until but little hope remains of +any mode of treatment being attended with success.</p> + +<p>The fever generally increases in the evening, and is often accompanied +with delirium; but some remission takes place towards morning, +and perspirations come on. There is no complaint in which delirium +is of so little consequence as in scarlatina. On the second or third +day the efflorescence (or redness) appears on the skin, and generally +first on the face, neck, and breast. Up to this period the disorder +is sometimes supposed to be measles, as many of the premonitory +symptoms are similar; but scarlatina is readily distinguished by the +absence of that hoarse cough, frequent sneezing, and watery discharge +from the nose and eyes, which are the constant attendants on the +early stages of measles: in this latter complaint also, the skin is +covered with a <i>distinct</i> eruption, raised above the skin, leaving it clear +and well-defined between the marks,—while in scarlatina, the redness +is <i>on</i> the skin, and its appearance seldom produces any remission +of fever.</p> + +<p>When the complaint is to terminate in health, the fiery redness +abates gradually, and is succeeded by a brown colour, when the skin, +becoming rough, peels off in small scales, and health is generally +restored.</p> + +<p>On the contrary, when it is to terminate fatally, the febrile symptoms +run very high from the first attack, the skin is intensely hot and dry, +the pulse is very frequent but small, great thirst prevails, the redness +appears on the second day or earlier, and about the third or fourth +is often interspersed with large livid spots, and the patient is cut off +about the sixth or eighth day. Sometimes a severe purging comes +on, which never fails to prove fatal. No complaint is more arbitrary +in its attacks, and none on which, humanly speaking, you can reckon +with so little certainty.</p> + +<p>To determine to the surface of the body, it will be right to give the +simple saline, made as follows:—</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Citric Acid</td> + <td class="tdr">1½</td> + <td>drachm.</td> + </tr> + <tr> + <td>Bi-carbonate of Potash</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Water</td> + <td class="tdr">7½</td> + <td>ounces.</td> + </tr> + <tr> + <td>Simple Syrup</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> + <tr> + <td>Spirits of Nitre</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> +</table> + +<p class="noindent">Mix, and take a sixth part every four hours. If the child is very young, +give half the dose.</p> + +<p>On the first appearance of this disorder, it will be proper to administer +an emetic of ipecacuanha powder; and for children of four years of age, +seven grains will be a sufficient quantity, and even a repetition of it +<span class="pagenum" id="Page_35">[35]</span>may be the means of preventing any disposition to diarrhœa (purging). +Throughout the whole of this disease it will be advisable to make +frequent use of some detergent (cleansing) gargle, which in young +children must be thrown into the throat with a syringe.</p> + +<p class="center"><i>Detergent Gargle.</i></p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Purified Alum</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> + <tr> + <td>Barley Water</td> + <td class="tdr">8</td> + <td>ounces (half a pint).</td> + </tr> + <tr> + <td>Honey of Roses</td> + <td class="tdr">1</td> + <td>ounce.</td> + </tr> +</table> + +<p class="noindent">Mix, and gargle the throat frequently.</p> + +<p>Camphor is a medicine much employed in scarlatina, and with good +effect; but more particularly where the pulse is very low, and the +redness disappears suddenly from off the skin. In these cases volatiles, +the aromatic confection, and wine will be proper remedies—this latter +to be given in moderate quantity, according to the age and other +circumstances of the patient, and it should be given in the food, which +must consist of thin, nutritious aliments, such as sago, arrow-root, +barley water with milk, &c., &c., and <i>thin</i> warm barley water, <i>without</i> +milk, should be often drunk, in order to induce moderate perspiration.</p> + +<p>In a general way, a cordial plan is required throughout the disease; +and where the throat is much affected, either with sloughs (discharges +of matter), or total blackness, bark is indispensably necessary, however +thick and florid the rash, however hot and dry the skin. Bark, in +moderate doses (for children of four years of age, six grains of Peruvian +bark may be given four times a day), reduces the fever in the milder +species of scarlatina, above every other remedy; and in the more +malignant scarlet fever, it supports the system until the regular stages +of the fever are accomplished, and a perfect crisis is formed. Should it +be disposed to act too freely on the child’s bowels, one drop of opium +may be added.</p> + +<p>An unpleasant turn in the complaint sometimes takes place in a +secondary fever, and is often the consequence of administering bark +and wine <i>too early</i>, or too liberally, in the <i>milder</i> scarlatina.</p> + +<p>As parents and nurses are naturally much alarmed at delirium, it +may be well to assure them that there is no disease in which delirium +is of so little consequence as in the one before us. In other fevers it +seldom comes on until they have arrived at a dangerous height, but it +sometimes accompanies scarlatina from the very first day, and many +of the patients never fail to be delirious every night, though, excepting +this, there exists no other unfavourable symptom from the beginning, +and during the illness.</p> + +<p><span class="pagenum" id="Page_36">[36]</span></p> + +<h3>THRUSH, OR APHTHÆ.</h3> + +<p>This is a disease of the mucous membrane of the mouth, stomach, +and bowels; and when severe, may be traced throughout the whole +alimentary canal. Though thrush may attack persons at any stage of +life, still it is regarded as a disease more peculiarly incident to childhood +and infancy; and is generally induced by an abrupt change of +diet, or some cause impairing the nutritive quality of the mother’s +milk, which produces this eruptive fever in the infant’s digestive organs. +The <i>symptoms</i> of thrush are heat, pain, and restlessness, followed by a +series of small, raised, white spots, scattered over the mouth, tongue, +and lips; sometimes there are but few, at others the whole mouth is +studded with them. After a day or two, they enlarge and become +distended with a white puriform fluid; the eruption looking like a cross +of minute beads: this completes the suppurating or second stage; after +which, the vesicles proceed to ulceration, when they burst, discharge +their fluid, and degenerate into small flat ulcers, causing throughout, +but especially in this the last stage, considerable irritation and pain.</p> + +<p><i>Treatment.</i>—Having, if possible found the immediate cause of the +disease, and if an improper food, removed it, the child must be carefully +fed on a diet that in no way can irritate the tender and inflamed lining +membrane; and, if necessary, a few spoonfuls of beef tea are to be +given occasionally as a gentle stimulant. The medical treatment +consists in the exhibition of the subjoined powders and mixture, and +the employment, each evening, of the warm bath as a sedative to +the restless child.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Grey Powder</td> + <td class="tdr">8</td> + <td>grains.</td> + </tr> + <tr> + <td>Scammony</td> + <td class="tdr">6</td> + <td>grains.</td> + </tr> + <tr> + <td>Rhubarb</td> + <td class="tdr">3</td> + <td>grains.</td> + </tr> +</table> + +<p class="noindent">Mix and divide into nine powders for an infant from six to twelve +months, giving one powder twice a day; into six powders for an +infant from one to two years old, one twice a day; and into four +powders for a child of three years, to be given in the same manner.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Mucilage</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> + <tr> + <td>Castor Oil</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Syrup</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> +</table> + +<p class="noindent">Mix well in a mortar, and add</p> + +<table class="recipe"> + <tr> + <td>Dill Water</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> +</table> + +<p class="noindent">Mix, and give a small tea-spoonful twice a day to an infant from six +to twelve months; three times a day to one of from one to two years; +and every six hours to a child of three years old. Should the thrush +<span class="pagenum" id="Page_37">[37]</span>have proceeded to ulceration, the mouth of the infant or child should +be washed out by a lotion, made by dissolving a small quantity of alum +or borax in water well sweetened with honey; and then, by tying a +fold of lint to a piece of stick, and using it as a mop, to cleanse the +mouth, having first well wetted it in the lotion.</p> + +<h3>ITCH.</h3> + +<p>This cutaneous disease, the result of dirt and insufficient food, +is communicated by the merest contact; and as this is a misfortune +that any person may be exposed to, by touching in a cursory manner +the person of an affected individual, it is necessary to show the means +by which, with a day or two’s seclusion, it may be effectually eradicated. +The intolerable itching that so remarkably distinguishes this +disease, is the consequence of a very minute microscopic insect which +burrows under the scarf skin of the hands and body; and all that is +necessary to destroy the life of this insect, and of course cure the +disease, is to block up the pores of the skin, by rubbing in some stiff +simple ointment upon going to bed; use a hot bath in the morning to +cleanse the body of the grease, and repeat the ointment again; and +so continue the one at night, and the other in the morning till the +cure is effected. For long standing cases sulphur or creosote is necessary, +but for trifling cases, spermaceti ointment is quite sufficient, the +hands being kept greased and gloved both day and night.</p> + +<h3>ERYSIPELAS.</h3> + +<p>This disease is an inflammatory affection principally of the skin, +when it makes its appearance externally; it is most frequent in its +attacks on women and children, and on those of an irritable habit, +rather than of a full robust constitution. Erysipelas will sometimes +return periodically, attacking the patient once or twice in the +year, or even once in the month; and then, by its repeated attacks, it +often gradually exhausts the strength, especially if the sufferer be aged, +or of a bad habit of body.</p> + +<p>This disease is brought on by all the causes that are apt to excite +inflammation, such as injuries of all kinds, the external application of +stimulants, exposure to cold, and obstructed perspiration; and it may +likewise be occasioned by humours generated within the body, and +thrown out on its surface. In slight cases where it attacks the +extremities, it makes its appearance with a sensation of heat, accompanied +by roughness, pain, and redness of the skin, which becomes +pale when the finger is pressed upon it, and again returns to its fiery +<span class="pagenum" id="Page_38">[38]</span>hue when the pressure is withdrawn. There prevails some fever, and +the patient is hot, thirsty, and restless. If the attack is mild, these +symptoms will continue only for a few days, the surface of the part +affected will become dry and yellow, and the scarf skin (or outer skin) +will fall off in scales; but this complaint appears more frequently in +the form of small vesicles, or blisters, containing a thin fluid. In some +instances the fluid is of a different consistency, and instead of escaping +when the blister is broken, it adheres to, and dries upon the skin. In +unfavourable cases, these blisters sometimes degenerate into very obstinate +ulcers, which now and then become gangrenous. This, however, +does not frequently happen, for although it is not uncommon for the +surface of the skin and the blistered places to appear livid, or even +blackish, yet this usually disappears with the other symptoms of the +disorder. No remission of fever takes place on the appearance of the +vesicles; and when the complaint is not of a dangerous tendency, the +inflammation and fever cease gradually without any evident crisis. +During these symptoms (fever and inflammation) it will be proper to +administer aperient medicines, and nothing, perhaps, suits the purpose +better than the old-fashioned black draught. The external application +of Goulard’s Lotion will allay heat and irritation very successfully.</p> + +<p>As erysipelatous fevers often terminate when profuse perspiration +can be induced, the patient must drink freely of tea, bran tea, or warm +barley water: and this is a necessary part of the treatment, which +must never be neglected. The vesicles must be kept lightly covered +with pure, unadulterated wheat flour; where the inflammatory symptoms +run high, the diet must consist of light nourishing food, such as +sago, arrow-root, bread pudding, and such like things; but in those +cases where symptoms of irritation prevail, a more generous diet, such +as animal broths, ought to be allowed.</p> + +<p>When the attack is mild, the patient must be kept in the house, but +need not be confined to bed. Very earnestly impress on the minds of +your patients the baneful effects of opening the little watery blisters. +An instance of this kind occurred in the writer’s vicinity, followed by +the most lamentable and fatal results. The victim was a married +woman, about 33 years of age; the blister appeared on the upper lip, +and she, not knowing its nature, punctured it; inflammation, delirium, +and death quickly succeeded each other, and baffled the skill of two +medical men of long experience.</p> + +<p>There is another species of erysipelatous inflammation, which usually +attacks the trunk of the body, and is vulgarly known as “Shingles.” +It consists of a number of blisters extending round the waist. Little +or no danger ever attends this species of erysipelas, but much pain is +felt darting through the body; and these pains will continue to annoy +the patient at times for some weeks after the eruption has disappeared.</p> + +<p><span class="pagenum" id="Page_39">[39]</span></p> + +<h3>SMALL-POX.</h3> + +<p>This, the most serious of all eruptive diseases, though having +many symptoms in common with other affections of this inflammatory +class, has some peculiar to itself, and which, carefully observed, will +always accurately define the disease, and point out small-pox from +every other analogous affection. These distinctive features are the +<i>greater heat of the skin</i>, the <i>nausea</i> and <i>sickness</i> that from the first +attend it, and the fact that the rash appears on the <i>fourth</i> day of the +illness, and not on the third, as in other eruptive diseases. Small-pox +usually commences with shivering, pains in the back and head, +heat, thirst, nausea, often sickness, a general feeling of languor and +debility, quick full pulse, great heat and dryness of the skin, and a +white furred tongue. This state continues with the usual febrile +symptoms and nightly paroxysms till the fourth day, when a fine +papillary rash, like grains of millet seed, breaks out on the face, +neck, arms, and breast; in a few hours more extending over the +rest of the body. On the fifth day the rash has become more distinct, +each papilla has become larger and filled with a transparent fluid, +changing its form into that of a vesicle, which, as the disease advances, +enlarges with a <i>flat head</i> and <i>depressed</i> centre, the fluid passing from +a transparent lymph into a yellowish matter. While this change +is taking place, the extremities and the head swell, the head and face +often becoming immensely distended, closing the eyes, and giving to +the countenance a deformed and unnatural appearance. About the +eighth day the maturation of the pustules is completed, and from +thence to the eleventh day the declension of the eruption takes +place, the pustules burst, the matter is effused, scabs are formed, +and the dead cuticle begins, from the twelfth day, to peel off or +disquamate, leaving pits in the skin, the consequence of the suppuration +having destroyed the fatty matter beneath the cuticle.</p> + +<p>As the different stages of the disease are advancing, corresponding +changes are taking place in the constitution of the patient; the heat +and thirst increase, the pain, restlessness, and anxiety are augmented; +the inflammatory and febrile actions keep advancing, rendering the +slightest noise intolerable, and causing delirium and a chain of the +most dangerous symptoms.</p> + +<p><i>Treatment.</i>—The inflammatory nature of small-pox renders what +is called the cooling mode of treatment, in all its details, a duty +of imperative importance. For this purpose, the room in which +the patient is placed should during the disease be kept dark and +cool, and at least once a day thoroughly ventilated by means of a +fire in the grate, for a short time night and morning, but especially +at the latter period. The room, also, should be frequently purified +by sprinkling the floor with chloride of lime, or by the burning of +vinegar on a heated shovel. As the stomach is the first organ sensibly +affected, and continues more or less disturbed during the whole disease, +<span class="pagenum" id="Page_40">[40]</span>the treatment should begin by giving the patient an emetic, composed, +if an adult, of twenty grains of ipecacuanha and one grain of tartar +emetic; and as soon as that operation has ceased, the following +powders and saline purgatives are to be employed, giving the mixture +every <i>two</i>, and the powders every <i>four hours</i>.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Epsom Salts</td> + <td class="tdr">1</td> + <td>ounce.</td> + </tr> + <tr> + <td>Mint Water</td> + <td class="tdr">8</td> + <td>ounces.</td> + </tr> + <tr> + <td>Antimonial Wine</td> + <td class="tdr">3</td> + <td>drachms.</td> + </tr> + <tr> + <td>Spirits of Nitre</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> + <tr> + <td>Syrup of Saffron</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> +</table> + +<p class="noindent">Mix, and give to an adult two table-spoonfuls for a dose, and to +children, according to their age, from a dessert-spoonful upwards. +Take of</p> + +<table class="recipe"> + <tr> + <td>Calomel</td> + <td class="tdr">3</td> + <td>grains.</td> + </tr> + <tr> + <td>Powdered Antimony</td> + <td class="tdr">2</td> + <td>grains.</td> + </tr> + <tr> + <td>Rhubarb</td> + <td class="tdr">3</td> + <td>grains.</td> + </tr> + <tr> + <td>Jalap</td> + <td class="tdr">10</td> + <td>grains.</td> + </tr> +</table> + +<p class="noindent">Mix, and make a powder. Give <i>one</i> of such a strength, every <i>four +hours</i> to an adult till the bowels are <i>well</i> acted on, when they are +to be discontinued; but the mixture is to be persisted in, though +less frequently, or in half the dose. For a child from nine to twelve +years of age, <i>half</i> of one of the above powders is to be given every +<i>four hours</i>, till the same result is effected; and for younger children, +each powder of the above strength is to be divided into <i>three parts</i>, +and administered as the others. For an ordinary drink, in which +the patient should on no account be stinted, lemonade, thin gruel, +or cold tea is to be used; all solid food or nutritious aliment must +be withheld, the patient kept low, his head cool, and the feet hot.</p> + +<p>When the fever runs high, and the head symptoms are severe, it +may be necessary to bleed, but if not, a blister is to be laid on the +nape of the neck, and perhaps two small ones behind the ears, to relieve +the tumefaction of the eyes, and where the want of sleep demands +it, a draught at bed-time, composed of fifteen grains of nitre dissolved +in two ounces of water, with twenty-five drops of laudanum; or to +children, from three to ten drops in a little gruel, according to their +ages. Such, in mild or <i>distinct</i> small-pox, is generally all the treatment +needed; and even in the aggravated <i>confluent</i>, till the time of disquamation +often no other means are necessary.</p> + +<p>In cases, however, where the rash, after showing favourably, suddenly +recedes from the skin, or only partly comes out, the patient must +be put into a warm, or rather hot bath for three or four minutes; and +when the pulse falls, and becomes small and feeble, as it becomes +absolutely necessary to bring back the rash to the skin, hot wine +and water must be given, together with soups, tonics, and stimulants, +till the invigorated constitution has power to re-act. Should this +not have been called for, a system of careful feeding, aided with wine +<span class="pagenum" id="Page_41">[41]</span>and bark, must be commenced at the period when nature begins to +throw off the dead eruption.</p> + +<p>The great object to be observed in the treatment of small-pox, +is to keep the patient cool, and on the lowest regimen, till the disquamation +begins to act freely on the bowels, and to allay fever by cooling +drinks. As soon as the patient is convalescent, the diet should be +light, and composed chiefly of farinaceous foods, puddings, custards, +&c. The body should be bathed once a week, and the cuticle +excited by dry rubbing with a towel, and especial care taken for +some weeks to keep children from the contact of the patient, who +should for that time take an aperient every three days.</p> + +<p>To prevent the face and neck from being pitted, each pock in that +neighbourhood should be lightly wetted with a weak solution of lunar +caustic, at the period when the pustules are filled with a transparent +fluid, while they are yet round, and before suppuration has set in +or the tops of the vesicles grown flat—or in other words, at the end +of the second stage.</p> + +<h3>MEASLES.</h3> + +<p>This is a disease characterized by a species of inflammatory fever, +attended with all the symptoms of a severe cold, running at the nose +and eyes, sneezing, cough, cold chills, tightness at the chest, languor, +lassitude, pain in the back and head, and, in fact, by all the indications +of constitutional disturbance and fever; though the sign by which it +may be most readily known and determined, is the running of humour +from the eyes, and constriction of the chest, with a short dry cough. +The great secret in the treatment of measles to be borne in mind, is not +to discontinue the treatment with the subsidence of the symptoms, for +no disease leaves behind it so many and hurtful consequences; therefore, +to purify the system, and save the body of the child from mumps, +dropsy, tumours, bad eyes, and many other distressing affections, it +is necessary to keep up for some weeks, after the disease is cured, +a mild but steady action on the body; give the child change of air, +plenty of exercise, and a nutritive but light and stimulating diet.</p> + +<p>The <i>symptoms</i> of measles commence with cold chills and flushes, +lassitude, heaviness, pain in the head, and drowsiness, cough, hoarseness, +and extreme difficulty of breathing, frequent sneezing, defluction or +running at the eyes and nose, nausea, sometimes vomiting, thirst, +a furred tongue; the pulse throughout is quick, and sometimes full +and soft, at others hard and small, with other indications of an inflammatory +nature. On the <i>third</i> day, small red spots make their appearance, +first on the face and neck, gradually extending over the upper and +lower part of the body.</p> + +<p>On the fifth day the vivid red of the eruption changes into a brownish +hue, and in two or three days more the rash entirely disappears, leaving +a loose powdery disquamation on the skin, which rubs off like dandriff. +<span class="pagenum" id="Page_42">[42]</span>At this stage of the disease, a diarrhœa frequently comes on, and being +what is called “<i>critical</i>” should never be checked unless seriously +severe. Measles sometimes assumes a typhoid or malignant character, in +which form the symptoms are all greatly exaggerated, and the case +from the first becomes doubtful and dangerous. In this condition +the eruption comes out sooner, and only in patches, and often, after +showing for a few hours, suddenly recedes, presenting instead +of the usual florid red, a dark purple or blackish hue, a dark brown +fur forms on the gums and mouth, the breathing becomes laborious, +delirium supervenes, and if unrelieved, is followed by coma; a fœtid +diarrhœa takes place, and the patient sinks under the congested state +of the lungs and the opposed functions of the brain. The unfavourable +symptoms in measles are a high state of fever, excessive heat and +dryness of the skin, hurried and short breathing, and a particularly +hard pulse. The ordinary after-consequences of measles are, croup, +bronchitis, mesenteric disease, abscesses behind the ear, ophthalmia, +and glandular swellings in other parts of the body.</p> + +<p><i>Treatment.</i>—In the first place the patient should be kept in a cool +room, the temperature of which must be regulated to suit the child’s +feelings of comfort, and the diet adapted to the strictest principles +of abstinence. When the inflammatory symptoms are severe, bleeding +in some form is often necessary, though, when adopted, it must be +in the first stage of the disease; and if the lungs are the apprehended +seat of the inflammation, two or more leeches, according to the age and +strength of the patient, must be applied to the upper part of the chest, +followed by a small blister; or the blister may be substituted for +the leeches, the attendant bearing in mind that the benefit effected +by the blister can always be considerably augmented by plunging +the feet into very hot water, about a couple of hours after applying +the blister, and keeping them in the water for about two minutes. +The first internal remedies should commence with a series of aperient +powders, and a saline mixture, as prescribed in the following formularies; +at the same time as a beverage to quench the thirst, let a +quantity of barley water be made, slightly acidulated by the juice +of an orange, and partly sweetened by some sugar-candy, and of +which, when properly made and cold, let the patient drink as often +as thirst or the dryness of the mouth renders necessary.</p> + +<p><i>Aperient Powders.</i>—Take of scammony and jalap, each twenty-four +grains; gray powder and antimonial powder, of each eighteen +grains. Mix and divide into twelve powders, if for a child between +two and four years of age; into eight powders, if for a child between +four and eight years; and into six powders for between eight and +twelve years of age. One powder to be given, in a little jelly or +sugar and water, every three or four hours, according to the severity +of the symptoms.</p> + +<p><i>Saline Mixture.</i>—Take of mint water, six ounces; powdered nitre, +twenty grains; antimonial wine, three drachms; spirits of nitre, +two drachms; syrup of saffron, two drachms. Mix. To children +under three years, give a tea-spoonful every two hours; from that +<span class="pagenum" id="Page_43">[43]</span>age to six a dessert-spoonful at the same intervals; and to children +between six and twelve, a table-spoonful every three or four hours. The +object of these aperient powders is to keep up a steady but gentle +action on the bowels; but whenever it seems necessary to administer +a stronger dose, and effect a brisk action on the digestive organs—a +course particularly imperative towards the close of the disease—two +of these powders given at once, according to the age, will be +found to produce that effect. Thus, two of the <i>twelve</i> for a child +under four years; and two of the eight, and two of the six, according +to the age of the patient. When the difficulty of breathing becomes +oppressive, as it generally does towards night, a hot bran poultice laid +on the chest will be always found beneficial. The diet throughout must +be light, and consist of farinaceous food, such as rice and sago puddings, +with beef tea and toast; and not till convalescence sets in, should +hard or animal food be given. When measles assumes the malignant +form, the advice just given must be broken through; food of a +nutritious and stimulating character should be at once substituted and +administered in conjunction with wine, and even spirits, and the +disease regarded and treated as a case of typhus. But as this form +of measles is not frequent, and, if occurring, hardly likely to be treated +without assistance, it is unnecessary to enter on the minutiæ of its +practice here. What we have prescribed in almost all cases will +be found sufficient to meet every emergency without resorting to +a multiplicity of agents. The great point to remember in measles +is not to give up the treatment with the apparent subsidence of the +disease, as the after-consequences of measles are too often more +serious and more to be dreaded than the measles themselves. To +guard against this danger, and thoroughly purify the system after +the subsidence of all the symptoms of the disease, a corrective +course of medicine, and a regimen of exercise should be adopted +for some weeks, according to the cure of the disease.</p> + +<h3>CHICKEN-POX.</h3> + +<p>This disease, like the Small-Pox, seems to depend on specific +contagion, and seldom affects a person but once in his life. The +eruption is often succeeded by chilliness, succeeded by flushings, pains +in the head and back, thirst, restlessness, and a quick pulse; but at +other times, none of these premonitory symptoms are observable. +Pustules soon appear, and about the second or third day are filled with +a watery fluid, which is never converted into yellow matter, as in the +small-pox (to which it bears great affinity); and about the fifth day +they usually dry away, and are formed into hard crusts or scabs. No +danger attends chicken-pox, but often a good deal of suffering. The +small-pox and chicken-pox differ: the eruption of the former is +preceded by a fever of a certain duration, while that of the latter is +either preceded by none, or by one of uncertain duration; also in the +<span class="pagenum" id="Page_44">[44]</span>pustules and succeeding scabs appearing much earlier in the chicken-pox +than in the small-pox; and in the fluid of the pustules never +acquiring the thick purulent appearance, which it always does in +distinct small-pox.</p> + +<p>Let the patient partake freely of water or cooling drinks, as thirst is +always an attendant on the disease, and gentle laxatives should be +occasionally given—a tea-spoonful of lenitive electuary, with a little +milk of sulphur in it, is all that is generally required; but should febrile +symptoms run high, it may be advisable to take two or three saline +draughts during the day. The following is a recipe for an excellent +saline, to be drunk while effervescing:—Twenty grains of carbonate of +soda dissolved in a tumbler containing two table-spoonfuls of water; add +two tea-spoonfuls of lump sugar rolled; then put a dessert-spoonful of +lemon into a wine-glass (or fifteen grains of citric acid dissolved in one +table-spoonful of water). Pour it into the tumbler, and drink it while +the effervescence is taking place.</p> + +<p>The benefit of this draught cannot be too highly estimated where the +stomach is deranged, and there is nausea and faintness, or in cases of +fever and thirst.</p> + +<h3>CROUP.</h3> + +<p>The Croup is a complaint somewhat similar to the hooping-cough, +and to which children <i>only</i> are subject. There are two species of it, the +one acute, the other chronic: neither of them often attack children so +late as ten or twelve years of age; while they may seize infants newly +weaned, and are then the most severe. The cause of this disease is a +morbid secretion of thick mucus in the trachea (windpipe), adhering so +firmly to its sides as to impede respiration. The quantity and thickness of +mucus increasing, gradually lessens the diameter of the part, and if it +effects this to a considerable degree, the disease must of necessity prove +fatal. The symptoms by which croup is manifested, even to the most +uninitiated in the duties of the sick-room, is the peculiar croaking noise +made in respiration (from whence it takes its name); and when the +disorder is light, there is but little apparent indisposition between the +paroxysms, save a certain dulness, and a sense of fear in children of an +age to express it.</p> + +<p>The fits frequently terminate by sneezing, coughing, or vomiting, and +return without any regularity. It is attended with a sharp and shrill +voice, and a flushed countenance, which grows livid during the +paroxysms. A warm bath should immediately be administered, and an +emetic given as soon as possible; say, ten drops of antimonial wine for +a child three years of age, and repeated every quarter of an hour until +effectual, and according to the age and strength of the patient; a blister +should be applied across the throat, the sufferer being made to inhale +the vapour of warm water with vinegar in it, and kept nearly upright +in bed. A doctor should be procured as soon as possible; and, until +<span class="pagenum" id="Page_45">[45]</span>his arrival, the foregoing directions may, in most cases, materially +influence the physician’s proceedings, and often save life.</p> + +<p>Children liable to this disease should be warmly clad, wearing flannel +next the skin, and an emetic given upon the earliest appearance of the +attack; for remember, this disease requires prompt attention to save +life. With care, children usually grow out of it; that is, the +constitution will repel the attacks after the tenth or twelfth year.</p> + +<h3>NETTLE RASH.</h3> + +<p>This disease takes its name from its being attended by an eruption +similar to what is produced by the stinging of nettles. The causes of +this complaint are by no means obvious; but it seems to proceed either +from the perspiration being checked, or from some irritating matter in +the stomach. In all cases, there prevails considerable itching and +some heat in the parts affected; and, in some constitutions, a slight +degree of fever either precedes or attends the eruption. Its duration +seldom exceeds three or four days.</p> + +<p>In some cases, Nettle Rash is accompanied with large wheals or +bumps, which appear of a solid nature, without any cavity or head, +containing either water or other fluid.</p> + +<p>Half a tea-spoonful of magnesia, and the same quantity of cream of +tartar, mixed in half a tea-cupful of milk, an hour before breakfast, and +repeated as required, will be found very efficacious.</p> + +<p>Some practitioners have entertained the idea that the humours of the +body are never vitiated to such a degree by the nettle rash as to +require the use of internal remedies, and that if the irritation could be +certainly allayed by external applications, there would be no necessity +for any other mode of cure.</p> + +<p>As this disorder is very frequent in spring, when a hot sun, with cold +winds, prevail, the visitor will hear of a variety of herbs as “never-failing +cures” of nettle rash. Among these the nettle itself is the +Abernethy of the party, concocted into a sort of tea with a proportion +of one-third of ground-ivy infused in it. Although in a chronic form, +it is often of rheumatic origin. Nettle rash is never a dangerous +malady; but care should be taken to avoid currents of air, for, if it +recedes, or, as is the common expression, “driven in,” it produces +sickness, and other harassing symptoms.</p> + +<p>We have always found, in such cases as these—and, indeed, at most +times—that simple remedies, easily accessible, are the most efficacious.</p> + +<p><span class="pagenum" id="Page_46">[46]</span></p> + +<h3>CONSUMPTION.</h3> + +<p>The persons most prone to consumption, are those of a sanguine or +phlegmatic temperament, with long neck, sharp shoulders, narrow chest, +slender fingers, clear skin, fair hair, and rosy complexion. The disease +usually begins with a short dry cough, followed, after a certain length +of time by a gradual loss of strength, lassitude, and great fatigue upon +small exertions; the pulse is quick and small, while the cough, at first +confined to the day, begins to extend into and through the night; the +breathing is hurried, with a sense of tightness at the chest, accompanied +with shooting pains; the expectoration at first frothy, becomes viscid, +opaque, often tinged with blood; and very copious in the morning. As +the disease advances, emaciation takes place, the cough, pain, and +difficulty of breathing increase, the face is flushed, the soles of the feet and +palms of the hands are affected with a dry burning heat, the tongue, +formerly white, now becomes clean and red, the pulse is smaller and +quicker, and hectic fever sets in, attended with profuse perspiration; +generally occurring twice a day, and, as the symptoms grow more +formidable, the appetite usually increases, filling the patient with delusive +hopes of recovery. The final symptoms, and those that indicate approaching +dissolution, are the setting in of diarrhœa, night sweats, +prominent cheek bones, hollow and cadaverous countenance, swollen +legs, great emaciation, and curved finger-nails. The expectoration has +at the same time altered its character with each stage of the disease; at +first scanty and frothy, it becomes opaque and presents a mixture of +mucus and pus, occasionally streaked with blood, and finally becomes +all purulent, sinking in water, and often combined with irregular +pieces of green or yellow substances.</p> + +<p><i>Treatment.</i>—There are three objects to be aimed at in the treatment +of consumption; first, to promote the absorption of the diseased +matter; second, to subdue inflammation; and, third, to improve the +general health. For the first effect, it is the general practice to slightly +salivate the system by small doses of calomel and kino, followed by a +course of iodine, either in the form of burnt sponge, hydriodate of potass, +or tincture of iodine. Inflammation is subdued by small bleedings, two +or three times repeated, leeches on the chest, blisters, or the counter-irritation +of the tartar emetic ointment. The general health is to be +improved by exercise, cold ablutions, and friction every morning, by a +light and generous diet, and tonics with the mineral acids. In +confirmed consumption, and where all the worst symptoms are in +operation, the treatment must depend greatly on the actual state of the +patient, though the most ordinary course is comprised in the following +means and remedies: counter-irritation over the chest, by the tartar +emetic ointment; an opiate at bed-time; and two table-spoonfuls of +such a mixture as the following, every four or six hours.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Tartar Emetic</td> + <td class="tdr"><span class="frac">20</span></td> + <td>grains.</td> + </tr> + <tr> + <td>Infusion of Gentian</td> + <td class="tdr"><span class="frac">6</span></td> + <td>ounces.</td> + </tr> + <tr> + <td>Powdered Nitre</td> + <td class="tdr">½</td> + <td>drachm.</td> + </tr> +</table> + +<p><span class="pagenum" id="Page_47">[47]</span></p> + +<p class="noindent">Mix. Where the sweatings are excessive, or there is spitting of blood +with the cough, from fifteen to thirty drops of the elixir of vitriol in a +wine-glass of water, is to be sucked through a quill every three or four +hours.</p> + +<p>No practice is so fatal as the sending a confirmed consumptive +patient to a warm climate, or even to remove him to a warmer residence +in his own country, as the increased temperature only developes the +worst symptoms more rapidly. To a patient only <i>predisposed</i> to +consumption, change of scene and climate is highly beneficial; but +with the disease on him, it is suicidal. The modern practice of +deluging the stomach with rancid fish oil, is a very questionable +procedure, as any good that can result from its use must depend upon +the amount of iodine or nitrogen the cod liver oil may possess; +remedies that can be given in greater quantities, in a much less +objectionable way.</p> + +<p>In every stage of consumption, but especially in the early part of the +disease, the patient should exercise the lungs as much as possible, by +drawing deep inspirations of air, and inflating the organ to its fullest +extent, and then slowly expiring what he has imbibed, repeating the +process for ten minutes at a time, and resuming it four or five times a +day. For this purpose he can either stand at a window, on a hill, or +wherever the air is pure; when the atmosphere is damp, the air must +be drawn through a veil, folded three or four times. This makes an +infinitely better respirator than the metallic ones sold in the shops. As +the natural stimulant of the lungs is air, no means are so likely to +excite absorption of the tuberculous matter, as that which expands +every air cell of its structure, and while healthily exercising the organ, +stimulates it to increased action. That consumption is curable, is a +theory now rapidly gaining ground; but this can only be effected by +converting the acute into a chronic disease, and in that form following +the admonitions of nature as a guide to the practice; and the most +important of these is exercising the lungs themselves.</p> + +<h3>SCROFULA.</h3> + +<p>A peculiar condition of the body, in which the healthy vital energy +is in a measure in abeyance, where the system is less strong, the body +less perfect, the organization less harmonious, and the living power to +resist accidents less perfect and capable of resisting those influences of +time, air, contagion, and accident, ever at war on the frame of man, and +which robust health may rebut and for a time defy, but before which +the less perfect organization of scrofula ultimately succumbs. It is to +this unnatural weakness of the constitution that we owe many of those +diseases and ills that like a scourge afflict mortality; such as +consumption, mesenteric disease of the bowels in children, rickets, +goître, cretinism, hare-lip, white swellings, and many other local and +<span class="pagenum" id="Page_48">[48]</span>constitutional maladies; all deriving their origin from this physical and +specific weakness of the whole or a part of the human body. Any +chronic swelling of the absorbent glands is denominated scrofula, as +shown both by the wen in the throat and the white, shiny, and insidious +swellings in the knee; yet neither of them is, correctly speaking, scrofula, +but merely the local evidence of something we feel and know, but +cannot define in the system, couched in the blood, reflected in the want +of general nervous energy, and manifesting itself in some local character, +to which science gives a name and unprofessional wisdom assigns +the disease. The chief characters by which a scrofulous diathesis is +known or may be suspected, are a want of perfect bodily symmetry, +small, thin, or crooked limbs, a round or pigeon-breast, excessive +enlargement of certain organs, broad jaws, low forehead, long neck, and +large occiput, great transparency of the skin, with a rosy tint of the +cheeks; when the complexion is dark, it is of a dirty, viscid +appearance, when fair, unnaturally clear; a bluish ring round the eyes, +which though large, clear, and sometimes black, are more generally +light blue, with swollen or puffed eyelids, long lashes, upper lips thick +and projecting, and the general expression of the countenance +voluptuous case, with want of decision and energy; the first teeth are +small, subject to decay, and the second white, liable to split, and often +become prematurely decayed.</p> + +<h3>COUGH.</h3> + +<p>A cough is an effort of nature to relieve the lungs and air passages +from any obstruction of mucus, phlegm, pus, or other sources of irritation +in the parts. There are, consequently, many varieties of cough, according +to the nature and situation of the disease or affection that excites it: +as the cough in consumption, that from bronchitis, the stomach cough of +children, hooping-cough, &c., beside which there is the common cough of +an ordinary cold, which this article especially refers to. The ordinary +cough is, in the first instance, generally hard and dry, becoming, after a +day or two, more relaxed and attended with free expectoration, which, after +passing through some changes of character, as regards quantity, colour, +and substance, usually cures itself. When the febrile symptoms that +attend a cold and cough are too slight to demand treatment, the best +cough mixture that can be taken is one composed of equal parts of the +syrup of squills, syrup of tolu, paregoric, and ipecacuanha wine, of +which a dessert-spoonful may be given every four hours. When the +cough is attended with great difficulty and tightness, a “warming +plaster” should be applied to the chest, and the following expectorant +mixture, employed to promote relaxation of the parts:—</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Milk of Ammoniacum</td> + <td class="tdr"><span class="frac">6</span></td> + <td>ounces.</td> + </tr> + <tr> + <td>Dover’s Powder</td> + <td class="tdr">½</td> + <td>drachm.</td> + </tr> +</table> + +<p><span class="pagenum" id="Page_49">[49]</span></p> + +<p class="noindent">Mix in a mortar, and add</p> + +<table class="recipe"> + <tr> + <td>Oxymel of Squills</td> + <td class="tdr"><span class="frac">1</span></td> + <td>ounce.</td> + </tr> + <tr> + <td>Spirits of Sweet Nitre</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> + <tr> + <td>Syrup of Tolu</td> + <td class="tdr"><span class="frac">1</span></td> + <td>ounce.</td> + </tr> +</table> + +<p class="noindent">Mix. One table-spoonful to be given three times a day, and two on +going to bed.</p> + +<h3>ASTHMA.</h3> + +<p>Is a functional affection of the respiratory organs, frequently depending +on constitutional causes, and seldom the result of organic +disease. Asthma generally attacks persons of advanced years, and +of a weak and lax system; it is, when not hereditary, often the result +of sudden changes of temperature, disorder of the digestive organs, +or of mental anxiety. An attack of asthma is usually indicated by +a sense of constriction or tightness round the chest, a fulness of the +stomach, lassitude, drowsiness, and headache. All these symptoms +become more urgent towards evening, accompanied with laborious +breathing and difficult expiration, attended at the same time with a +wheezing noise in the chest and windpipe at every inspiration. As +night approaches a hard dry cough succeeds to these symptoms, while +the oppressed breathing and sense of suffocation become so acute, as +the paroxysm reaches its climax, that the patient is compelled to +spring up in bed, or rush to the open window, from fear of instant +suffocation. Asthma generally attacks the patient in the night, and +most frequently the severity of the fit endures for three or four hours, +usually terminating about two in the morning, when, after a free expectoration +of frothy mucus, the symptoms gradually subside, and the +patient, after much anxiety and suffering, falls asleep. A succession +of such paroxysms occur for several consecutive nights, before the +symptoms give way and allow the exhausted patient time to recover +his strength and tone.</p> + +<p><i>Treatment.</i>—The first endeavour must be directed to shorten +the fit and to relieve the most distressing symptoms: the next, to +remove the exciting and predisposing causes. Where the patient is +strong and not far advanced in life, an emetic, composed of ten grains +of ipecacuanha and one grain of tartar emetic, mixed in a cup of +warm water, should be given in the first stage of the attack; followed +up for some hours by nauseating doses of antimony and squills, as in +the following mixture:—Antimonial wine, one ounce; water, four +ounces and a half; tincture of squills, three drachms. Mix; and take +a table-spoonful every hour so long as the urgency of the symptoms +continues. When the attack is slight, and devoid of the marked features +of a paroxysm, and the difficulty of breathing and sense of tightness +in the chest are the chief symptoms, much benefit will be derived +from taking from five to ten drops of hydrocyanic acid in a table-spoonful +of water every two hours, for three or four times.</p> + +<p><span class="pagenum" id="Page_50">[50]</span></p> + +<p>The asthma of old age, however, must be treated very differently: +here, instead of debilitating, it becomes necessary to support and +stimulate the patient under the exhaustion of the paroxysms. For +this purpose, warmth should be early applied to the body and extremities, +by the hot bath or bottles of hot water. The chest and pit +of the stomach should be rubbed for a few minutes with hartshorn +and oil; hot coffee, or small doses of brandy-and-water, administered +occasionally; and the following mixture, according to the age and +sex, given in doses of one or two table-spoonfuls every two or four +hours, as the state of the patient may demand:—Carbonate of ammonia, +one scruple; Dover’s powder, half a drachm; peppermint water, six +ounces; mix, and add tincture of squills, spirits of lavender, and sulphuric +ether, of each one drachm. When asthma has been induced +by a derangement of the digestive organs, it will be necessary to +give a dose of castor oil or an alterative pill; while for the shortness +of breath and difficulty of breathing that often precedes and follows +the full paroxysm, a poultice, composed of equal parts of mustard and +flour, and applied warm to the chest for ten or fifteen minutes, will +yield considerable relief. As an aperient, two compound assafœtida +pills will be found of the utmost benefit, especially to those advanced +in life.</p> + +<h3>BRONCHITIS.</h3> + +<p>Is now much milder in its attacks, and seldomer met with than formerly, +though it still remains a disease of both severity and danger. <i>Acute +bronchitis</i> is characterised by general fever, heat of the skin, difficulty +of breathing, with hurried and sometimes laborious respiration; a +peculiar sense of fulness and roughness of the windpipe, followed by +hoarseness, oppression, or pain over the region of the heart, accompanied +by a short dry cough. After from six to twelve hours, a +secretion of mucus takes place in the trachea and bronchial tubes, +producing a wheezing rattling noise as the patient respires; and in +consequence of the blood not being freely exposed to oxygen in its +passage through the lungs, the lips and cheeks assume an ashy or +dusky hue. The pulse at the first is quick and hard, but after a +time, becomes full and what is called, soft; but so compressible, that +a little extra pressure of the finger will apparently extinguish it. There +is at the same time great prostration of strength, considerable anxiety +and alarm, with pain in the head, giddiness, and when the symptoms +are severe, even delirium.</p> + +<p>Bronchitis arises in general from exposure to cold and humid atmosphere; +taking cold after violent exertion, or from any of the +ordinary causes of cold or sore throat. The hoarseness and dry full +sense, experienced in the nose and windpipe, is often felt extending +far down the chest, attended with considerable sneezing; and the +efforts of a dry hard cough, causing pain both in the chest and +shoulders.</p> + +<p><span class="pagenum" id="Page_51">[51]</span></p> + +<p><i>Chronic Bronchitis</i>, when arising as a primary disease, presents some +or all of the previous symptoms, but in a considerably modified form; +the fulness in the windpipe, oppressed and laborious breathing, hoarseness +and cough, are, however, the most general symptoms of chronic +bronchitis; the expectoration, though after a time becoming more +free, is far from being copious, and consists of a discoloured mucus; +sometimes of a purulent appearance, at others stained with blood, or +streaked with a brick-coloured fibrinous matter. The symptoms are +generally exaggerated towards night, when they are attended with +increased fever and night sweats.</p> + +<p><i>Treatment of Acute Bronchitis.</i>—In full-bodied constitutions, if the +disease be taken in its first stage, bleeding to the extent of eight +or ten ounces may be very safely and beneficially employed; but as +the debility that attends bronchitis is both great and sudden, unless +adopted in the <i>earliest</i> stage, the practice would be highly culpable, as +all the physical stamina is required to throw off the collected mucus from +the bronchial passages so bleeding; therefore, unless employed early, it +can never properly be practised. When necessary, an emetic must +be immediately given, consisting of antimonial and ipecacuanha wines, +of each half an ounce, or the following powder:—Ipecacuanha 15 grains, +tartar emetic 1 grain, mix; to be dissolved in a little warm water and +drunk directly, following it up by frequent draughts of warm water. +If the first emetic does not operate freely, repeat the same dose within +the hour, assisting the action, if necessary, by tickling the throat with +a feather. As soon as the vomiting has subsided, apply a blister +three inches wide by six inches long, down the centre of the chest, +and give a table-spoonful of the mixture below every two hours.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Distilled Water</td> + <td class="tdr">6</td> + <td>ounces.</td> + </tr> + <tr> + <td>Tartar Emetic</td> + <td class="tdr">6</td> + <td>grains.</td> + </tr> + <tr> + <td>Powdered Nitre</td> + <td class="tdr">1</td> + <td>scruple.</td> + </tr> +</table> + +<p class="noindent">Dissolve, and add tincture of colomba, 2 drachms—mix. At the same +time, between the doses, let the patient inhale the steam of hot vinegar +and water, and wear a veil over the face, so as always to breathe +through a medium. When the blister has risen and the plaster has +been removed, apply a hot bread poultice, which repeat every hour, +for two or three times; and finally, dress with violet powder.</p> + +<p>When the expectoration changes its character and becomes thick, +greenish and ropy, it will be necessary to give stimulating expectorants, +to facilitate the discharge; for that purpose, the annexed mixture, in +doses of a table-spoonful every three or four hours, is to be employed.</p> + +<p class="center"><i>Expectorant Mixture.</i></p> + +<table class="recipe"> + <tr> + <td>Gum Ammoniacum</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> + <tr> + <td>Carbonate of Ammonia</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">Rub into a powder, then add a tea-spoonful of water; triturate till the +<span class="pagenum" id="Page_52">[52]</span>whole is rubbed into a smooth creamy paste, when add, by degrees, +six ounces of water.</p> + +<table class="recipe"> + <tr> + <td>Syrup of Squills</td> + <td class="tdr"><span class="frac">1</span></td> + <td>ounce.</td> + </tr> + <tr> + <td>Tincture of Tolu</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Spirits of Sweet Nitre</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Paregoric</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> +</table> + +<p class="noindent">Should there be much restlessness or want of sleep, 30 drops of +laudanum may be taken at bed-time in a little gruel, or added to a +dose of the expectorant mixture. Or when the mixture is not necessary, +from 10 to 15 grains of Dover’s powder, according to the +age and strength of the patient, should be taken an hour before bed-time. +It is also necessary to take an occasional aperient, which should +consist of two assafœtida pills at night, and a black draught the +following morning; or five grains of blue pill, and a dose of Epsom +salts, three hours afterwards. The patient should be kept as much +as possible in one temperature during the attack; and all lengthened +conversation and fatigue strictly avoided. The diet should be light, +low, and farinaceous, and consist of eggs, milk, custards, and sago, +and tapioca puddings; and only when the expectorant or stimulating +stage has been reached, should the drink be anything stronger than +gruel. But when the expectorants are indicated, it becomes necessary +to give wine, or other stimulants, and support the patient’s strength +by a more generous diet.</p> + +<p><i>Treatment of Chronic Bronchitis.</i>—Where the symptoms are severe, +the treatment may begin by placing a blister on the throat, and giving +the expectorant mixture already prescribed. But in ordinary cases, +it will be sufficient to place a large hot bran poultice on the throat +and chest, renewing it every three or four hours; and twice a day +rubbing the chest and throat with the following embrocation:—</p> + +<p>Dissolve, by heat, two drachms of camphor in two ounces of olive +oil, and add spirits of sal volatile half an ounce, and at the same +time give the expectorant mixture in table-spoonfuls every two hours.</p> + +<p>Where there is much loss of rest, and much anxiety, the annexed +mixture to be substituted for the expectorant, and taken in doses of +two table-spoonfuls every four hours.</p> + +<table class="recipe"> + <tr> + <td>Dover’s Powder</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> + <tr> + <td>Carbonate of Ammonia</td> + <td class="tdr">2</td> + <td>scruples.</td> + </tr> + <tr> + <td>Camphor Water</td> + <td class="tdr">8</td> + <td>ounces.</td> + </tr> + <tr> + <td>Sulphuric Ether</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">At the same time, the steam of hot vinegar and water is to be inhaled, +and the patient’s strength supported by a proper and efficient dietary; +with all the precautions advised in acute, observed in the management +of chronic bronchitis.</p> + +<p><span class="pagenum" id="Page_53">[53]</span></p> + +<h3>INFLUENZA.</h3> + +<p>A disease which, though unquestionably common to this country +from remote time, has only within the last thirty years obtained a +distinctive name and character. What the peculiar state of the atmosphere +is, that induces or predisposes to this disease, science has not +yet discovered, though the external causes, as far as appreciation +enables us to form an opinion, appear to be, a long-continued state +of humidity, succeeded by sudden heats, or seasons of alternate hot +and wet weather, or a long humid autumn followed by a cold and +boisterous winter. In these conditions of the climate the disease +often becomes epidemic and puts on a protean shape, and, though +twenty persons in the same tenement are attacked with it, not two +perhaps present the same chain of symptoms, or have been seized in +the same way. The first sign of illness in one is a sudden coma, +that deprives the patient for some minutes of all consciousness; +another falls in a fit, a third is seized with an intense pain on the +top of the head, others by fits of sudden heat or cold, by coughing, +or pains in the back, chest, or throat; but however varied the commencement +may be, or different the general run of symptoms, there +are three signs that, taken together, always characterize influenza, +and by which it may in every case be at once identified; these +are—severe and splitting pain on the top of the head, great and +sudden loss of strength, and a rough excoriated sensation in the chest +behind the breast-bone, as if the lining membrane in that part was raw.</p> + +<p>When influenza comes on gradually, the disease generally puts +on the following succession of <span class="smcap">Symptoms</span>: a sense of cold, lassitude, +weariness, cold chills, pains in the back, head, and loins; these symptoms +are followed by flushings, weight on the head and a great +oppression on the chest, sneezing, the eyes become bloodshot, a thin +acrid discharge from the nostrils occurs, with inflamed fauces and +throat, followed by a short cough with a thick viscid expectoration, +which soon becomes thin, discoloured mucus, mixed with purulent +discharge. With these symptoms there is extreme prostration of +strength, loss of energy, and great depression of spirits, the pain on +the head continuing with unabated violence. The pulse, which at the +beginning was quick and small, becomes, as the disease progresses, +sharp, weak, and irregular. From the first the appetite has failed, +the tongue furred, and the stomach in a state of nausea and often +irritated to vomiting. The discrepancy in the state of the pulse in +influenza generally renders it an insecure guide to a knowledge of +the heart’s action by the number or the frequency of the beats; the +only true test of the vital strength of the patient is, the amount of +pressure by the finger the pulse will bear. Influenza, if not speedily +cured, is very prone to degenerate into bronchitis, pneumonia, pleurisy, +or some chronic thickening of the mucous membrane of the +throat, or enlarged tonsils.</p> + +<p><span class="pagenum" id="Page_54">[54]</span></p> + +<p><i>Treatment.</i>—The foremost point to be remembered in the treatment +of this disease is, that the great debility is <i>real</i>, not a prostration +dependent on nervous pressure, but a <i>bonâ fide</i> loss of vital power; +consequently, bleeding, strong relaxing medicines, or blisters, are, +except in very rare cases, highly injurious, and more likely to kill +than cure the patient; the treatment therefore required is more a +course of judicious dietary than one of physic. The medicinal means +must consist of the following mixture and pills, keeping the feet hot +by hot bricks, or bottles of water, and a hot bran poultice applied +frequently to the neck and chest.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Powder of Compound Tragacanth</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Hot Water</td> + <td class="tdr">½</td> + <td>pint.</td> + </tr> + <tr> + <td>Lump Sugar</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> +</table> + +<p class="noindent">Mix in a mortar, adding the water slowly till a smooth thin mucilage +is made of the whole; then add—</p> + +<table class="recipe"> + <tr> + <td>Tincture of Tolu</td> + <td class="tdr"><span class="frac">1</span></td> + <td>drachm.</td> + </tr> + <tr> + <td>Ipecacuanha Wine</td> + <td class="tdr">½</td> + <td>oz.</td> + </tr> + <tr> + <td>Spirit of Nitre</td> + <td class="tdr"><span class="frac">6</span></td> + <td>drachms.</td> + </tr> +</table> + +<p class="noindent">Shake well together, and lastly, add solution of acetate of ammonia, +1½ ounce. Mix, and make a 12 ounce mixture: of which let the +patient take two large table-spoonfuls every four hours.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Compound Rhubarb Pill</td> + <td class="tdr">½</td> + <td>drachm.</td> + </tr> + <tr> + <td>Extract of Henbane</td> + <td class="tdr">½</td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">Mix, and divide into 12 pills, two to be taken at bed-time every +other day.</p> + +<p>To support the strength, the food must be of the lightest and most +nutritious kind, such as boiled mutton, custards, and sago puddings; +and as frequent stimulants are indispensable, claret glasses of warm +egg-flip, either made in the usual way with the addition of a little +rum or brandy, or egg-sherry must be given, with toast, every two +hours. By these means, and the addition of twenty drops of laudanum, +at bed-time, to a dose of the mixture, all ordinary cases of influenza +may be safely and expeditiously treated to recovery.</p> + +<h3>BILIOUS COMPLAINTS.</h3> + +<p>Persons are said to be bilious, when bile finds its way from the +small intestines into the stomach, and there, mixing with the digesting +food and irritating the coats of the stomach, becomes absorbed into +the blood, on which it acts like, a species of poison, producing a +constitutional disturbance of more or less severity. The symptoms +that prognosticate this kind of malady are intense pains in the head, +weight and tenderness of the stomach, nausea and sickness, fœtid +<span class="pagenum" id="Page_55">[55]</span>breath, a bitter or coppery taste in the mouth and throat, a coated +tongue, and a quick sharp pulse. The skin is dry, there is considerable +thirst, and also occasional shiverings.</p> + +<p><i>Treatment.</i>—The effect of bile on the stomach should be considered +in the light of a chain of symptoms excited by the presence of some +foreign or unhealthy substance; and the rational view of the treatment +of such symptoms consists in expelling the intruding mischief +as quickly as possible; and, as it is always better to make the bile +take its natural course of exit—downwards—than urge it out of the +system in an opposite direction, the treatment should commence by +taking such aperients as will excite the whole alimentary canal, and +carry it out of the stomach through the bowels: at the same time +avoiding by every means its expulsion by vomiting. To carry off the +bile by aperients, and allay the sickness, is in fact, all that has to be +done, for when these objects are achieved, every other symptom will, +as a natural consequence, subside. As the nausea and headache are +the most urgent and distressing symptoms, they are the first to demand +relief. A small blister, the size of the round of a wine-glass, should +be laid on the pit of the stomach, and a dose of the subjoined +effervescing mixture given every half hour; taking advantage of the +first lull in the retching to give two of the aperient pills, which are +to be repeated every six hours, till their action on the bowels shows +that the object for which they were taken has been obtained. For +females and persons of delicate constitution, one pill instead of two +should be taken as a dose. If the patient is in bed, bottles of hot +water should be kept at the feet; and as an after-corrective, the +tonic mixture prescribed below, is to be taken twice a day for about +a week; at the same time the convalescence will be facilitated, and +the tone of the stomach improved, if a little toasted bacon is eaten +for breakfast, and a dry biscuit and a glass of stout taken for lunch.</p> + +<h3>JAUNDICE.</h3> + +<p>Is the name given to the effect produced on certain parts and +secretions of the system by a diseased state of the liver, or whatever +cause prevents the bile from finding its natural outlet; and by confining +it to the gall-bladder, or the secreting vessels of the liver, +causes it to be absorbed into the blood, and, passing into the circulation, +gives rise to those symptoms, which constitute what is called +jaundice. The word “jaundice” signifies <i>yellow</i>, and is used to designate +that impaired state of the liver known by the external signs of +a yellow skin, a yellow tinge of the white coat of the eye, and a +deep saffron colour imparted to the secretion from the kidneys, while +the other alimentary discharges are almost white; these characteristics +of jaundice are attended with languor, loss of appetite, sometimes +amounting to a loathing of food, disturbed sleep, great avidity both +of stomach and bowels, nausea, and often sickness; a heavy bitter +taste, that no cleanliness can eradicate, pervades the mouth and fauces, +<span class="pagenum" id="Page_56">[56]</span>while a dull heavy pain takes possession of the right side, just over +the liver, greatly increased by pressure, but which no change of +position abates. Attending these symptoms there is always more or +less of what is understood as fever: when the disease is protracted, +and the bile remains long unremoved from the blood, the skin and +eyes darken in their colour, and assume a <i>green</i> aspect, and when +still more obstinate of cure, that green becomes of a deep purple or +blackish hue, when the disease is called black jaundice.</p> + +<p>Jaundice is a very common disease in hot climates, especially to +Europeans newly arrived, and, indeed, is by no means rare in this +country and the sister island; and though, as we have already said, +it may proceed from any diseased condition of the liver, there are +many other causes that may induce it, such as pressure on the liver +by the formation of tumours, pregnancy, and the presence of gall-stones, +though in this latter case the cause is generally easily +discovered by the severity, sharpness, and continuance of the pain. +Though the remedies employed for jaundice are under all circumstances +nearly alike, it is both satisfactory and useful to discover as +early as possible what is the immediate cause that, obstructing the +bile, has led to its absorption by the blood; as on this knowledge +much time may be saved in the treatment, which is remarkably +simple, and may be undertaken with the greatest confidence without +consulting any medical opinion. In all cases of jaundice, especially +when attended with pain, the warm bath is of the utmost importance, +as it will afford instant relief; and if the pain and disease proceeds +from a gall-stone, the heat of the bath, by expanding the duct in +which it is impacted, will almost immediately facilitate its passage, +and thus by removing the obstruction, at once remove the cause of +the disease.</p> + +<p>As remedial means, the adult patient should take one of the following +pills three times a day, or one every eight hours, and every +second morning two tea-spoonfuls of Epsom salts dissolved in a +tumblerful of cold water, with a wine-glassful of dandelion-tea every +four or five hours, and continued as long as it is necessary to take +the pills.</p> + +<p class="center"><i>Pills.</i></p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Camphor</td> + <td class="tdr">2</td> + <td>grains.</td> + </tr> + <tr> + <td>Powdered Opium</td> + <td class="tdr">2</td> + <td>grains.</td> + </tr> + <tr> + <td>Blue Pill</td> + <td class="tdr">20</td> + <td>grains.</td> + </tr> +</table> + +<p class="noindent">Mix and divide into six pills.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Dandelion Roots, washed and cut small</td> + <td class="tdr"><span class="frac">2</span></td> + <td>ounces.</td> + </tr> + <tr> + <td>Liquorice Root and Sassafras, of each</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Boiling Water</td> + <td class="tdr">1½</td> + <td>pint.</td> + </tr> +</table> + +<p>Simmer slowly for twenty minutes; strain, and, when cold, give a +wine-glassful every four or five hours.</p> + +<p><span class="pagenum" id="Page_57">[57]</span></p> + +<p>When the obstruction has been removed, and the cure has been +effected—as the restoration of the skin and eyes to their natural +colour will indicate—it is sometimes necessary to take a tonic for a +few days, to restore the tone of the stomach; this will be best effected +by taking a table-spoonful of the following mixture an hour before +each meal for four or five days:—Infuse 2 drachms of gentian, 2 +drachms of carbonate of soda, and 1 drachm of ginger for six hours +in a pint of boiling water; and, when cold, giving it in the above +doses. To those subject to jaundice, exercise and sea bathing should +be vigorously adopted after each recovery, so as to work the system +into an energetic and self-supporting condition; for if not excited +out of its torpidity, the body is very prone to relapse into its +previous torpidity.</p> + +<h3>BOWEL COMPLAINTS.</h3> + +<p>These ailments are in all cases symptoms of the effect of other +causes, and never occur spontaneously, but are the result of indigestive +food or excessive acidity of the stomach, the presence of a large quantity +of bile in the small intestines, acrid and misacting medicines, +wet feet or exposure to cold; the result of disease in the mucous or +muscular coats of the bowels, exposure to miasmata or infectious air, +and the inhalation of noxious gases.</p> + +<p class="center">1. <i>Bowel Complaint, attended with Sickness and Vomiting.</i></p> + +<p>The vomiting should be first allayed by small effervescing draughts, +or wine-glasses of soda-water, with a tea-spoonful of brandy, given every +half hour, and a blister the size of a crown piece laid on the pit of the +stomach: while for the relief of the bowels the following mixture is +to be given in doses of two table-spoonfuls every hour till the relaxation +is checked.</p> + +<table class="recipe"> + <tr> + <td>Prepared Chalk</td> + <td class="tdr">1</td> + <td>ounce.</td> + </tr> + <tr> + <td>Aromatic Powder</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> + <tr> + <td>Sugar</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> + <tr> + <td>Peppermint Water</td> + <td class="tdr">8</td> + <td>ounces.</td> + </tr> +</table> + +<p class="noindent">Mix well in a mortar, and add</p> + +<table class="recipe"> + <tr> + <td>Tincture of Kino</td> + <td class="tdr">3</td> + <td>drachms.</td> + </tr> +</table> + +<p>When the bowel complaint is attended with pain or griping in the +stomach, 1 drachm of the <span class="smcap">tincture of assafœtida</span>, and 40 drops of +<span class="smcap">laudanum</span> are to be further added to the mixture, which is still +to be taken in the same quantity, and, if necessary, repeated as +frequently.</p> + +<p><span class="pagenum" id="Page_58">[58]</span></p> + +<p class="center">2. <i>Bowel Complaint, the result of Improper or Undigested Food.</i></p> + +<table class="recipe"> + <tr> + <td>Prepared Chalk</td> + <td class="tdr">1</td> + <td>ounce.</td> + </tr> + <tr> + <td>Carbonate of Magnesia</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> + <tr> + <td>Carbonate of Soda</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> + <tr> + <td>Carbonate of Ammonia</td> + <td class="tdr">2</td> + <td>scruples.</td> + </tr> + <tr> + <td>Camphor Water</td> + <td class="tdr">8</td> + <td>ounces.</td> + </tr> +</table> + +<p class="noindent">Mix well in a mortar, and add</p> + +<table class="recipe"> + <tr> + <td>Tincture of Kino</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> +</table> + +<p>Mix and take two table-spoonfuls directly, and one every hour +afterwards.</p> + +<p class="center">3. <i>Bowel Complaint from Exposure to Cold or Wet.</i></p> + +<table class="recipe"> + <tr> + <td>Infusion of Red Roses</td> + <td class="tdr"><span class="frac">8</span></td> + <td>ounces.</td> + </tr> + <tr> + <td>Epsom Salts</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> +</table> + +<p class="noindent">Dissolve, and add</p> + +<table class="recipe"> + <tr> + <td>Diluted Sulphuric Acid</td> + <td class="tdr"><span class="frac">30</span></td> + <td>drops.</td> + </tr> +</table> + +<p>Mix, and take two table-spoonfuls every three hours, and one +of the following pills every four hours. Should the skin be dry and +hot, give ten grains of Dover’s powder, at bed-time, in a little +gruel.</p> + +<table class="recipe"> + <tr> + <td>Compound Rhubarb Pill,</td> + </tr> + <tr> + <td>Extract of Henbane,</td> + </tr> +</table> + +<p class="noindent">of each one scruple. Mix, and divide into eight pills.</p> + +<p class="center">4. <i>Bowel Complaint, attended with Cramps and Spasms.</i></p> + +<p>Apply hot mustard poultices, made with equal parts of mustard and +flour, over the bowels, and to the inside of each thigh, and give the +following mixture and pills every hour till relief is afforded.</p> + +<table class="recipe"> + <tr> + <td>Prepared Chalk</td> + <td class="tdr">1</td> + <td>ounce.</td> + </tr> + <tr> + <td>Aromatic Powder</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> + <tr> + <td>Carbonate of Ammonia</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> + <tr> + <td>Mint Water</td> + <td class="tdr">8</td> + <td>ounces.</td> + </tr> +</table> + +<p class="noindent">Mix well, and add</p> + +<table class="recipe"> + <tr> + <td>Tincture of Kino</td> + <td class="tdr">3</td> + <td>drachms.</td> + </tr> + <tr> + <td>Sulphuric Ether</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">Mix; two table-spoonfuls with one pill every hour.</p> + +<table class="recipe"> + <tr> + <td>Camphor</td> + <td class="tdr">6</td> + <td>grains.</td> + </tr> + <tr> + <td>Powdered Opium</td> + <td class="tdr">4</td> + <td>grains.</td> + </tr> + <tr> + <td>Calomel</td> + <td class="tdr">9</td> + <td>grains.</td> + </tr> + <tr> + <td colspan="3">Extract of Hemlock, enough to make into a mass, + which is to be divided into six pills.</td> + </tr> +</table> + +<p><span class="pagenum" id="Page_59">[59]</span></p> + +<p>5. <i>For the Bowel Complaints of Young Children</i>, the most efficacious +and convenient remedy is the tincture of kino, given in doses of 20 to +60 drops, in a little sugar and water, and repeated every hour or two +till the relaxation is stopped. When the bowels are disordered from +teething, it is best to give an alterative powder every four hours, for +two or three times, such as the following for an infant of nine months, +increasing the strength according to the age.</p> + +<table class="recipe"> + <tr> + <td>Grey Powder</td> + <td class="tdr">6</td> + <td>grains.</td> + </tr> + <tr> + <td>Rhubarb</td> + <td class="tdr">2</td> + <td>grains.</td> + </tr> + <tr> + <td>Scammony</td> + <td class="tdr">9</td> + <td>grains.</td> + </tr> +</table> + +<p class="noindent">Mix well, and divide into three powders.</p> + +<p>When the relaxation has been stopped, it is always advisable to take +an aperient pill, in a day or two after, to restore the bowels to a healthy +condition. In many simple cases of bowel complaint, a dose of castor +oil is the only remedy required, and where resulting from improper food, +by its aperient action it both removes the cause and the effect with it. +The bowel complaint, or diarrhœa, that occurs as a critical symptom +in fever, is on no account to be hastily or injudiciously checked; but +when calling for treatment, the mixture No. 4 is the most advisable one +to employ for that purpose.</p> + +<h3>FLATULENCE.</h3> + +<p>Unless in exceptional cases, such as from ill-cooked food, an excess of +vegetable diet, &c., flatulence is always an indication of impaired +functional action of the stomach, either proceeding from a disease of +that organ or through sympathy with some other part; but by far the +greater number of those who suffer from flatulence owe it to a weakened +state of the stomach itself, often hereditary, frequently the result +of an erroneous dietary, and sometimes from the injudicious habit of +over-stimulating; besides these cases, it frequently proceeds from +mental anxiety, imperfect mastication of the food, and a close sedentary +habit.</p> + +<p>Flatulence is often completely cured by strict attention to dietetic +rules, such as avoiding for a time all vegetables and fruits, making the +breakfast and tea on hard crusts, biscuits, or dry toast, and <i>chewing</i> these +for a considerable time before <i>permitting</i> the food to pass into the +<i>stomach</i>; at the same time taking as small a quantity of fluid in the +way of tea, coffee, or cocoa, as possible, and only sufficient to facilitate +the descent of the solid food; meat and bread for dinner, with a sparing +draught of cold gin and water, should constitute the meal. The tea +should be a repetition of the breakfast, and a supper of biscuit and +cheese with a small tumbler of cold spirits and water, the same as that +for dinner; a system like this, with exercise, repose on a sofa for half +an hour after each meal, and using the <i>flesh-brush</i> night and morning +<i>over the chest and shoulders</i>, and especially across the stomach, so as to +excite the organ to increased action, will be found to yield the fullest +<span class="pagenum" id="Page_60">[60]</span>advantage, and in many cases will supersede the necessity of any +medicine whatever. When, however, there is much acidity in the +stomach, it should be neutralized by a tea-spoonful of magnesia, or +half a drachm of carbonate of soda, a short time before any one of the +meals, and, when the bowels require it, a compound assafœtida pill at +bed-time; the same regimen as to diet being persevered in, as that +above. Where the stomach has become seriously enfeebled by a long-continued +state of flatulence, it will be necessary, in addition to either +of the former plans, to give the organ tone and strength, by employing +one or other of the subjoined pills, adopting them in the order in which +they stand.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Sulphate of Zinc</td> + <td class="tdr">10</td> + <td>grains—powder.</td> + </tr> + <tr> + <td>Rhubarb, Powdered</td> + <td class="tdr">20</td> + <td>grains.</td> + </tr> + <tr> + <td colspan="3">Extract of Gentian, sufficient to make a mass, + which divide into thirty pills, one to be taken three times a day.</td> + </tr> +</table> + +<p class="noindent">Take of</p> + +<table class="recipe"> + <tr> + <td>Nitrate of Silver (Lunar Caustic)</td> + <td class="tdr">3</td> + <td>grains—powder.</td> + </tr> + <tr> + <td>Quinine</td> + <td class="tdr">4</td> + <td>grains.</td> + </tr> + <tr> + <td>Ginger</td> + <td class="tdr">6</td> + <td>grains.</td> + </tr> +</table> + +<p class="noindent">Mix well, and add extract of camomile sufficient to make a mass, which +divide into twenty-four pills, one to be taken three times a day. When +flatulence is attended with a sense of coldness in the stomach, a tea-spoonful +of Gregory’s powder, with ten grains of soda, may be taken +in a little aromatic water before breakfast each morning.</p> + +<h3>DYSPEPSIA,</h3> + +<p class="noindent">Or indigestion, is that impaired condition of the stomach when the food +is only half or imperfectly digested; producing want of appetite, a +sense of distension, debility, headache, languor, want of sleep, and all +those constitutional symptoms that usually attend an overtaxed and +weakened stomach.</p> + +<p><i>Treatment.</i>—To effect a perfect restoration in the tone of the stomach, +an entire change in the mode of diet is absolutely necessary, also in the +habits and pursuits of the patient: the stomach must first be emptied +and slightly stimulated by an emetic, or by a few alterative doses of +blue pill and rhubarb, and the system submitted to a regular course +of such tonics as infusion of camomile with carbonate of soda, gentian +with potass, and, after a time, infusion of quassia with a few drops of +muriatic acid. The food should be at first light and simple, and comprise +the most solid aliments, and such as will compel a long mastication +before swallowing; all drinks or stimulants with the meal +being strictly prohibited till the salivary glands yield of themselves +enough saliva to macerate the food; and this can only be effected by +a long and perfect mastication.</p> + +<p><span class="pagenum" id="Page_61">[61]</span></p> + +<h3>DYSENTERY.</h3> + +<p>This is a disease more common in hot climates than cold ones, and +both in its type and character approaches much more nearly than +any other disease, to cholera. Dysentery is either the result of a +congestive state of the bowels, or it proceeds from a chronic inflammation +of the lining membrane of the colon.</p> + +<p><i>Symptoms.</i>—Dysentery commences with shivering, a griping flatulent +state of the bowels, frequent discharges of mucus, or blood and mucus, +and often blood alone; with loss of appetite, sickness, fever, and great +debility.</p> + +<p><i>Treatment.</i>—When depending on inflammatory action, it is necessary +to bleed and give cooling drinks with an emetic. In ordinary cases, +the treatment should begin with the warm bath or fomentations, with +three grains of calomel, one grain of opium, and three grains of +assafœtida pill; the whole made and divided into two pills, which are +to be taken every six hours, and a starch injection with assafœtida +tincture twice a day. As the symptoms improve, tonics are to be +given, at first mild, and gradually increased in strength, and combined +with wine and a soft unexciting diet.</p> + +<h3>DIARRHŒA.</h3> + +<p>A relaxation or looseness of the bowels, consequent upon a certain +condition of the mucous membrane of the alimentary canal; that is, +either a state of congestion, or stagnant state of the blood in the +membrane; or else from an inflammatory condition of the same tissue; +or it may proceed from ulceration of the bowels, the presence of indigestible +food, or acrid substances in the stomach; it may also occur as +a crisis of fever, and without any direct cause of irritation. The causes +that produce diarrhœa are very numerous, and often of the most opposite +nature; though the chief are, sudden cold applied to the body, +checked perspiration, powerful stimulants, the inhalation of noxious +gases, &c.</p> + +<p><i>Symptoms.</i>—Nausea, sickness, and vomiting, thirst, dry state of the +mouth and skin, frequent and copious evacuations, and a furred or red +condition of the tongue.</p> + +<p><i>Treatment.</i>—The first step in the treatment of diarrhœa is to check +the vomiting; to effect this, the feet are to be plunged into hot water +and kept constantly warm, and a small blister or one or two leeches +applied to the pit of the stomach. The state of the tongue must decide +the nature of the subsequent treatment. When this organ is coated +either with a white or brownish fur, it indicates a congested state of +the membrane of the stomach, and must be treated by the exhibition +<span class="pagenum" id="Page_62">[62]</span>of an emulsive mixture of chalk, and when the symptoms are attended +with pain, by an opiate pill, as in the following prescription.</p> + +<table class="recipe"> + <tr> + <td>Prepared Chalk</td> + <td class="tdr"><span class="frac">1</span></td> + <td>ounce.</td> + </tr> + <tr> + <td>Honey</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> + <tr> + <td>Peppermint Water</td> + <td class="tdr"><span class="frac">6</span></td> + <td>ounces.</td> + </tr> +</table> + +<p class="noindent">Mix into a smooth mass, of which give a table-spoonful every hour, +and a one-grain powdered opium pill every four or six hours, till the +pain is subdued. When, however, the tongue is red both on its surface +and sides, it indicates inflammatory action, and must be treated by an +opposite mode of practice, and the following mixture administered; the +opium, however, being employed when pain is present, in the same +form and frequency as in the former state of the bowels.</p> + +<table class="recipe"> + <tr> + <td>Infusion of Rose Leaves</td> + <td class="tdr"><span class="frac">8</span></td> + <td>ounces.</td> + </tr> + <tr> + <td>Epsom Salts</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> +</table> + +<p class="noindent">Dissolve, and add diluted sulphuric acid, half a drachm; mix, and take +a table-spoonful every hour. In all forms of diarrhœa, the feet should +be kept warm, and a hot bath, if procurable, will, in every instance, be +found beneficial. The diet should always be soft and nutritious, but +not liquid; the best dietary consists of thick arrow-root, made with +milk, blanc mange, tapioca, sago, and semolina puddings, made with +eggs, and eaten moderately cool; and when animal food is given, it +should consist in the first instance of boiled meats, and the stomach +very cautiously brought back to digest roast or hard substances.</p> + +<h3>CHOLERA.</h3> + +<p>Although Cholera has, by the interposition of Providence, decreased +in virulence, and the cases that occur are comparatively few, it is well +to incorporate in our medical directions the circular issued by the +Royal College of Physicians relative to the treatment of this fatal +disease. In any case of sudden emergency, where medical attendance +cannot be immediately procured, these instructions will be of the +greatest use.</p> + +<p>“1. No degree of looseness of the bowels should be neglected for a +single hour. Medical advice should be at once sought when the +looseness begins; and, previous to the arrival of a medical attendant, +some of the medicines at other times used for checking diarrhœa +should be taken:—for example, the chalk mixture; the compound +cinnamon powder; or the compound chalk powder with opium, in +doses from 20 to 40 grains for an adult.</p> + +<p>“2. No saline aperients or drastic purgatives should be taken without +the advice of a medical man.</p> + +<p>“3. Intemperance in eating or drinking is highly dangerous; but +the moderate use of vegetable as well as animal food may be recommended, +<span class="pagenum" id="Page_63">[63]</span>and, in general, such a plan of diet as each individual has +found, by experience, to be most conducive to his health; for any +considerable change in the diet to which a person has been accustomed, +is seldom advisable during the prevalence of an epidemic.</p> + +<p>“4. Debility, exhaustion, and exposure to damp, render the poor +especially subject to the violence of the disease. The committee urge +upon the rich the necessity of supplying those in need with food, fuel, +and clothing.</p> + +<p>“5. The extreme importance of removing or counteracting all impurities, +whether in the air, water, or soil—as by ventilation, cleanliness, +and the free use of the chloride of lime or chloride of zinc—cannot be +too strongly insisted upon.</p> + +<p>“Lastly, since the reports made to the College of Physicians show +that of the persons who were engaged about the sick in the last +epidemic, the number of those who were attacked by the disease was, +in proportion, exceedingly small, the fear of infection may be practically +disregarded.”</p> + +<p>Nearly every chemist keeps an “anti-cholera mixture” in a state of +preparation, during the cholera season. And as these mixtures are +prepared from recipes issued by the Board of Health, or by medical +men skilled in the treatment of cholera, they may generally be depended +upon. The great thing to be borne in mind is to <i>take medicines to +check looseness of the bowels before the system becomes exhausted</i>.</p> + +<h3>FEVER.</h3> + +<p>Fever is the result of a diseased or impaired action of the system, +and though sometimes attending or following certain diseases as a +symptom or consequence, most frequently falls on the constitution as +a substantive disease, either developing its characteristic symptoms, as +the disease advances, or following the slow maturity of a chain of +morbid actions. Fevers may, in the first instance, be divided into +those which proceed from some indirect or secondary cause, and those +that arise from contagion, or causes the direct precursors of fever, +having a definite rise, an understood progress, and a well ascertained +termination. In the first named class of fevers, are comprised those +febrile symptoms that appear during or after some organic disease, +accidents, surgical operations, or other causes of physical suffering.</p> + +<p>The second, or spontaneous class, is divided into two chief heads—nervous +and inflammatory fevers: under nervous fevers are classed +typhus, intermittent, continued, and remittent fevers; and under that +of inflammatory fevers, first, all eruptive fevers, as scarlet fever, small-pox; +and, secondly, the fevers attending all inflammatory actions of +organs or viscera, such as inflammation of the liver and bowels.</p> + +<p>The general characteristics of fever are cold chills, lassitude, headache, +loss of appetite, thirst and nausea, with a moist furred tongue, or +else a tongue dry and coated, pain in the back and loins, succeeded by +<span class="pagenum" id="Page_64">[64]</span>cold shiverings, which gradually give place to heat, diffusing itself over +the body and becoming permanent; ringing in the ears, intolerance of +light, and cold extremities; the pulse is either small and quick, or full +and hard. Special fevers, and constitutional temperament, very much +magnify, or even mitigate these symptoms; still those given are the +ordinary characteristics, and sufficient to indicate the presence of fever +to the least accustomed eye.</p> + +<p>The <i>treatment</i>, on the same broad principle, resolves itself into +relieving the congested organs, breaking the chain of morbid actions +on which fever depends, equalizing the circulation, and lastly, by the +adoption of a course of medicinal agents, correcting the vitiated state +of the secretions, and restoring the functions to a healthy performance +of their several duties. To effect the first it is often found necessary +to bleed, or else by leeches, cupping, or blisters, relieve the overloaded +organs; the second object is generally effected by an emetic, which in +some instances it becomes necessary to repeat. The warm, the hot, or +the shower bath, or aspersions of cold vinegar and water, are the means +employed to effect an equalization of the circulation, and restore +blood and warmth to the surface. The therapeutic means to be +employed during the career of a fever, must depend entirely upon +the character of the disease to be treated, and will be entered upon +more particularly under their several heads.</p> + +<p>A remarkable peculiarity belonging to all fevers, is a periodicity of +the disease, or a property that all fevers have of arranging their effects +into periods of regular sections; as, first, into fits and paroxysms, then +into remissions, and finally into critical days. Most fevers have three +stages, called the <i>cold</i>, <i>hot</i>, and <i>sweating</i>; in some, these divisions are +perfect and distinct, in others, broken and imperfect; these fits following +in regular order, comprise a paroxysm, which may return at certain +hours or only at irregular periods.</p> + +<p>The critical days are regarded as the 3, 5, 7, 9, 11, 14, 17, and 20; +and the non-critical days are the intervening ones.</p> + +<p>The ages at which persons are most liable to fever, are from 20 to 30, +and in the following order, gradually declining from 30 to 40, 40 to 50, +and 50 to 60. As respects sex, females are more subject to fever than +males, but only in a small degree. All fevers are not infectious, but +those that are so are communicated by contact, exposure to the atmosphere +surrounding a fever patient, and whatever depresses the mind +or weakens the body, predisposes the system to infection. The best +preventive against the worst form of fever, is cleanliness, a cheerful +disposition, and an active body.</p> + +<h3>BRAIN FEVER.</h3> + +<p>Brain Fever is characterized by two distinct epochs or stages—excitement +and collapse; and though often distinct and well-defined, it +occasionally happens that the one stage is so blended with the other +<span class="pagenum" id="Page_65">[65]</span>as not to be appreciable, till the graver consequences of the second +period evince themselves. The symptoms of the first stage are deep +and intense pain in the head, tightness across the forehead, throbbing +of the temporal arteries, ringing in the ears, flushed face, bloodshot +eyes, and a wild and glistening stare; the pupils are contracted, and +particularly sensitive to light, while the ears are impatient and irritable +to the sense of noise: violent delirium, want of sleep, convulsive paroxysms, +attended with a hot dry skin, hard quick pulse, a white coated +tongue, great thirst, nausea and vomiting, and a confined state of the +bowels. Sometimes delirium is the first symptom, or the disease may +progress to a culminating point in a more insidious manner, often commencing +with an apparent attack of biliary vomiting. This formidable +disease usually proves fatal in a few days, sometimes in twelve hours.</p> + +<p><i>The mode of treatment</i> resolves itself into blood-letting, purgatives, +and cold applications to the head. In bleeding, respect must be had +to the <i>effect</i> produced, and not to the <i>quantity</i> abstracted, that is, till +the pulse is affected, or fainting takes place; for this purpose, the +patient should be bled <i>standing</i>, and from a <i>large</i> orifice, in a full stream. +About half an hour after the bleeding, and when the patient has rallied +from the fainting, cupping is to be employed behind the ears, or the +nape of the neck, while half a dozen leeches are applied to each temple. +At the same time, bladders of ice are to be applied to the shaved head, +occasionally varied by rubbing ether over the scalp briskly, and allowing +it to evaporate. As constipation is a marked feature of brain fever, +powerful purgatives must be employed from the first indication of the +disease; for this purpose, one of the following powders should be given +every three hours, and <i>three</i> table-spoonfuls of the accompanying +mixture every <i>four</i> hours.</p> + +<p class="center"><i>Powders.</i></p> + +<table class="recipe"> + <tr> + <td>Calomel</td> + <td class="tdr">30</td> + <td>grains.</td> + </tr> + <tr> + <td>Jalap</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> + <tr> + <td>Ipecacuanha</td> + <td class="tdr">6</td> + <td>grains.</td> + </tr> +</table> + +<p class="noindent">Mix and divide into six powders.</p> + +<p class="center"><i>Mixture.</i></p> + +<table class="recipe"> + <tr> + <td>Infusion of Senna</td> + <td class="tdr">7</td> + <td>ounces.</td> + </tr> + <tr> + <td>Epsom Salts</td> + <td class="tdr">2</td> + <td>ounces.</td> + </tr> + <tr> + <td>Syrup of Buckthorn</td> + <td class="tdr">1</td> + <td>ounce.</td> + </tr> + <tr> + <td>Sal Volatile</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">Mix.—If this does not keep up a frequent and vigorous action on the +bowels, in addition, put two drops of croton oil on the tongue, or +wipe the wet cork or stopper of the bottle on the patient’s lips.</p> + +<p>After twelve hours, and between that and two days, the <i>second stage</i>, +or series of symptoms sets in, the headache and wild delirium cease, +and are succeeded by a low indistinct muttering and a state of stupor, +from which it is finally impossible to rouse the patient. Hearing and +vision become imperfect and difficult, with squinting, double vision, and +<span class="pagenum" id="Page_66">[66]</span>distended immovable pupil: the spasms have given place to twitching +of the muscles, and starting of the tendons: the limbs are cold and +powerless, or palsied, the countenance ghastly; a cold sweat breaks +out over the body, and the patient dies in a state of profound coma.</p> + +<p><i>The treatment in this second</i> and fatal stage, is necessarily one more +of regimen than medicine. If the pulse is hard, a blister may be put +on the head; but the great art lies in the judicious application of +stimulants, such as ether, ammonia, valerian, beef tea, wine, and opiates.</p> + +<p>The following mixture combines most of these agents, and may be +employed to promote reaction, accompanied with thickened beef tea, +and bottles of hot water to the feet.</p> + +<table class="recipe"> + <tr> + <td>Carbonate of Ammonia</td> + <td class="tdr">½</td> + <td>drachm.</td> + </tr> + <tr> + <td>Powdered Opium</td> + <td class="tdr"><span class="frac">3</span></td> + <td>grains.</td> + </tr> + <tr> + <td>Ipecacuanha</td> + <td class="tdr"><span class="frac">3</span></td> + <td>grains.</td> + </tr> +</table> + +<p class="noindent">Mix in a mortar, and add</p> + +<table class="recipe"> + <tr> + <td>Camphor Water</td> + <td class="tdr">5½</td> + <td>ounces.</td> + </tr> + <tr> + <td>Compound Tincture of Cinnamon</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> + <tr> + <td>Sulphuric Ether</td> + <td class="tdr"><span class="frac">1</span></td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">Mix. A table-spoonful every two hours.</p> + +<h3>DELIRIUM.</h3> + +<p>A symptom of some form of disease, as of madness, inflammation +of the substance of the brain, or of its coats, of fevers, erysipelas, +disease of the bladder; or it may supervene after concussion or +compression of the brain, injuries of the head, the result of surgical +operations, or from many vegetable poisons. Delirium, though often +the result of an excess of blood in the head, is by no means invariably +so, as delirium frequently attends as a reactionary symptom after +exhaustion; and from nervous irritation. There are many varieties +of this distressing symptom, as the low muttering delirium of typhus +fever, and the quick rambling chattering of other forms of cerebral +disturbance. Delirium is generally attended with a quick jerking +pulse, the face is flushed, the eyes red or bloodshot, with pain in the +head, ringing in the ears, great antipathies to places, persons, or +things, muscular exertions of the arms, or picking at the bed-clothes, +constant and incoherent talk, or low indistinct muttering. The body +is often hot and dry, and the feet cold; and in cases of vegetable +poisoning, the pupils are generally excessively dilated.</p> + +<p><i>Treatment.</i>—When delirium is attended with a full quick pulse +and pains in the head, it will be necessary to bleed from the arm, +apply four or six leeches to each temple, to place a blister on the +nape of the neck, and a bag of ice on the head, or else cloths constantly +wetted in an evaporating lotion; at the same time mustard poultices +should be applied to the legs and feet, one drop of croton oil put on +the tongue, followed in an hour by a black draught. The room is to +<span class="pagenum" id="Page_67">[67]</span>be darkened, and the patient kept perfectly quiet. When delirium +proceeds from low fever, and is attended with a small wiry pulse, the +case must be met by palliatives, anodynes, and tonics. The feet are +to be kept warm, the hair cut, and the head cool, the cupping glasses +applied to the nape of the neck, the mental irritation soothed by an +opiate, and the system roused by the careful employment of wine +and arrow-root, and such other remedies as the concurrent symptoms +at the time, and the original character of the disease, may seem to +render expedient.</p> + +<p>There is one precaution that should be observed in all cases of +delirium, especially in the more violent kinds, and that is by moral +suasion to obtain a mastery over the patient: this is to be effected by +blending firmness with kindness, as nothing can be more injurious +than intimidation or the threat of coercion, unless, indeed, that +monstrous abuse, the strait waistcoat, an instrument of torment +scarcely, if ever, called for.</p> + +<h3>DELIRIUM TREMENS.</h3> + +<p>Trembling delirium, or the drunkard’s palsy, is a disease in which +the mucous membrane of the stomach and bowels, as well as the +lining membranes of the brain, are in a state of chronic inflammation, +resulting almost always from intemperate habits and excessive +indulgence in ardent spirits. This disease is manifested by a total +want of sleep, and a quivering of the lips, hands, and muscles, +generally, every attempt at speech or motion increasing the tremor; +rambling, and constant chattering; the skin is cold and moist, the +pulse small and quick, and the tongue furred in its centre, with red +edges, the countenance is anxious, the patient full of suspicion, and +oppressed with dreams and frightful images.</p> + +<p><i>Treatment.</i>—The first step to be taken is to tranquillize the system, +which may be effected by giving one grain of opium as a pill every +four hours with two table-spoonfuls of the following mixture every +one or two hours.</p> + +<table class="recipe"> + <tr> + <td>Camphor Water</td> + <td class="tdr">5½</td> + <td>ounces.</td> + </tr> + <tr> + <td>Brandy</td> + <td class="tdr"><span class="frac">2</span></td> + <td>ounces.</td> + </tr> + <tr> + <td>Ether</td> + <td class="tdr"><span class="frac">1</span></td> + <td>drachm.</td> + </tr> + <tr> + <td>Spirits of Sal Volatile</td> + <td class="tdr">1½</td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">Mix. In addition to the mixture and pills, it is sometimes necessary +to give brandy-and-water, wine, or pure spirit. When the trembling +is subdued, and the system tranquillized, the following mixture is +to be given in the same dose and quantity as the former, but discontinuing +the pills.</p> + +<table class="recipe"> + <tr> + <td>Infusion of Rose Leaves</td> + <td class="tdr"><span class="frac">8</span></td> + <td>ounces.</td> + </tr> + <tr> + <td>Epsom Salts</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> + <tr> + <td>Syrup of Red Poppy</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Diluted Sulphuric Acid</td> + <td class="tdr"><span class="frac">20</span></td> + <td>drops.</td> + </tr> + <tr> + <td>Tincture of Opium</td> + <td class="tdr">1½</td> + <td>drachms.</td> + </tr> +</table> + +<p><span class="pagenum" id="Page_68">[68]</span></p> + +<p class="noindent">Mix.—When there is much congestion of the head, it will be necessary +to apply a few leeches to the temples, but as a general rule, all +depletion is injurious. During the whole attack, the patient is to be +steadily watched, kept quiet, and, as far as possible, amused and +interested.</p> + +<h3>MADNESS.</h3> + +<p>Disease of the brain eventuating in loss of reason, assumes many +shapes, and has many forms and conditions; though the term madness +with some degree of reason is applied to all, abstractedly considered, +and, relatively understood, no phrase can be more faulty and objectionable. +Insanity, idiocy, cretinism, imbecility, dementia, and +melancholia, or melancholy madness, are some, though by no means +all, the forms of mental aberration that come under this very comprehensive +term. Each of these forms of madness, or loss of judgment +and imagination, has a distinctive character of its own, and has either +been excited by some other disease; some great commotion of the +system, caused by violent excitement of the passions; by direct +injury to the head; exposure, uncovered, to the influence of the +summer sun, causing a sun stroke; to some diseased condition of the +brain, induced by some specific affection of that organ; or an hereditary +cause, the consequence of a redundancy or diminution in some of the +lobes of the brain, in which case, the disease being born with the +patient, there can be no hope of cure or improvement.</p> + +<p><i>Insanity</i>, or that madness which—of a temporary character, produced +and kept alive by an active disease elsewhere in the body than the +brain itself, though that organ occasionally is the primary cause—is +a symptomatic form of madness subsiding, in general, when the +disease that provoked it is cured.—See <span class="smcap">Insanity</span>.</p> + +<p><i>Idiocy</i>, being that hopeless state of fatuity, the consequence, as +has been said, of a defective development of the brain, and born with +the patient, it has been thought unnecessary to refer to it in a more +particular manner, the great variety of such cases only filling the +mind with painful images.</p> + +<p><i>Cretinism</i> is a special variety of idiocy, indicated by a large head, +square visage, wide mouth, thick ears, and goitres; in fact, it is the +idiocy peculiar to that form of scrofula whose most marked feature is +the <i>goître</i>, attacking whole tribes of people in different parts of the +world, and who, in addition to a fatuity of mind and an enlarged neck, +are noted by a dwarfish stature, seldom exceeding four feet.</p> + +<p><i>Melancholia</i> is that variety of madness depending on some chronic +state of disease, whose chief attributes are, a sad and desponding +state of mind; a settled melancholy, that only sees despair and sorrow +in every purpose of life; and though the imagination may only pursue +one line of reasoning, the patient contemplates it as devoid of every +ray of hope, and eagerly seeks to terminate his existence before the +event he broods upon can overtake him. To such persons an unreasonable +<span class="pagenum" id="Page_69">[69]</span>dread of poverty is the most frequent form in which the madness +shows itself, and from the apprehension of which no relief offers itself +to the patient but suicide. Melancholy madness most frequently +results from a chronic state of insanity, or, in other words, insanity, +if long standing, is in certain constitutions liable to degenerate into +melancholia. The <i>treatment</i> of this disease is almost entirely of a +moral character, and must consist in frequent change of scene and +society, exercise, and lively conversation, any temporary oppression +of the head being relieved by a few leeches, and an occasional aperient; +at the same time, without seeming to do so, maintaining an unceasing +watch over the patient, and while apparently reposing confidence in +his honour, never relaxing the vigilance of supervision.</p> + +<p><i>Hypochondriasis</i>, or vapours, as it is sometimes called, very often +assumes a species of aberration closely resembling melancholy madness; +and like the many varieties of what is called <i>monomania</i>, or madness +on one subject, difficult to determine whether primarily depending on +a diseased state of the brain, or of the digestive organs. The treatment +in all such cases must conform as near as can be traced to the exciting +cause, though in these instances, medicine is generally much less +necessary than moral suasion, and the promotion of a healthier action +of mind and body, by change of air and invigorating exercise, especially +such as rowing, swimming, fencing, climbing hills, horse-riding, and +quick walking.</p> + +<p>There only remains one other form of madness to be considered, +<i>mania</i>, properly so called, or raving madness; but as this is a subject +so distinct from all the other forms of temporary aberration; is induced +by so many and contrary causes; and demands a course of treatment +so distinct, that it would be unnecessary to do more than give the +general symptoms, and indicate the broad principles on which the +treatment is based; all patients so affected, both for their own comfort +and to further the chance of their recovery, are treated in establishments +specially adapted for the purpose. There are many cases of +confirmed madness, where the patient is neither raving nor furious, +but in which more or less of the same symptoms are common to that +condition: these are, delirium without fever, flushed face, and wild +expression of countenance, sharp pains in the head, ringing in the +ears, rolling and flashing eyes, grinding of the teeth, loud roarings, +and violent muscular exertions, rooted antipathies to objects and places +formerly beloved or attached to, insensibility or indifference to heat +and cold, hunger, thirst, or watching, and attended throughout by a +quick, full, and hard pulse. A remarkable peculiarity with all maniacs +is, that periodically, or once a month, or at the full of the moon, all +the symptoms are exaggerated, and occasionally a perfect remission +of the symptoms, the patient enjoying lucid intervals; from this +periodicity they are called lunatics. The <i>treatment</i> consists in carrying +out the three following objects, each indication, as it is called, requiring +a distinct treatment: first, to gain a perfect command over the maniac; +secondly, to divert his mind from the existing train of thought; and +thirdly, to diminish the preternatural action of the brain.</p> + +<p><span class="pagenum" id="Page_70">[70]</span></p> + +<h3>INSANITY.</h3> + +<p>This alarming and dangerous state of the mental faculties, is, +fortunately, more frequently the consequence of diseased action +elsewhere, or in other words, a symptomatic affection, than the result of +an organic or morbid condition of the brain itself. Insanity may arise +from any severe constitutional disturbance, or local disease, so long +continued as to affect reciprocally the system, hence it is a frequent +symptom of all fevers, whether of the nervous or inflammatory type; +often supervening upon severe accidents, and very frequently following +the shock sustained by the system on the performance of important +surgical operations. Insanity may also be idiopathic, or arise without +any previous disease, as when the mind has been long kept preternaturally +bent on one engrossing subject; or it may proceed from some +sudden emotion of the mind, acting on the weakened frame, or from any +cause that excites and keeps up a long tension of the reflective powers. +It may also arise from organic disease of some part of the brain, or +follow from an hereditary taint. Insanity is distinguished from +madness, only by the milder character of all the symptoms, and by the +subsidence of the incoherency on the suppression of the immediate +cause that produced it; whereas, madness is excited by the same +causes, and continues for a longer or a shorter time after the subsidence +of all the excitement that gave rise to it. The insanity that constitutes +what is denominated madness, as a special disease, we shall not refer to +in this work, confining ourselves merely to that state which attends or +follows ordinary disease.</p> + +<p><i>Symptoms.</i>—Insanity appears in many forms, seldom showing twice +alike; but, as a general rule, its characteristics are in the following +order: severe pains in the head; noise in the ears; redness of the face; +peculiar wildness of the countenance; rolling and glistening of the +eyes; grinding of the teeth; loud roarings; violent exertions of strength; +incoherent discourse; unaccountable antipathy to certain persons, +particularly to their nearest relatives and friends; a dislike to such +places and scenes as formerly afforded particular pleasure; a diminution +of the irritability of the body with respect to the morbid effects of cold, +hunger, and watching: together with a full strong pulse.</p> + +<p><i>Causes.</i>—Hereditary predisposition; sanguineous temperament; +violent emotions of the mind; immoderate indulgence in any passion; +violent exercise; frequent intoxication; sedentary life; abtruse study; +parturition or lactation; tumours compressing the brain; preceding +attacks of epilepsy, fever, &c.</p> + +<p><i>Treatment.</i>—Before proceeding to the mode of treatment, the +following objects are to be strictly borne in mind:—1. To gain +a perfect command over the maniac. 2. To divert the patient’s +mind from the existing train of thought. 3. To diminish the preternatural +action of the brain. To effect these results, the following +remedies must be had recourse to:—1. By bleeding, if of a +plethoric habit, and the attack recent. 2. Purgatives; both the drastic +and cooling aperiatives have been recommended—perhaps the former +<span class="pagenum" id="Page_71">[71]</span>are preferable; hellebore, senna, and jalap. 3. A spare low diet. 4. +Emetics of sulphate of zinc, or of tartar emetic. 5. Nauseating +remedies. 6. Cold bath during the paroxysms. 7. Sedatives; hemlock, +camphor, and henbane; opium is generally prejudicial. 8. Counter-irritants; +blisters, setons or issues. 9. Where great debility is present +from the first, or supervenes after the employment of active remedies, +tonics and stimulants, as in debility from other causes.</p> + +<p>Insanity, to a greater or less extent, may be regarded as an effect of +many fevers, especially those of nervous order and typhoid type, and +though in general the hallucinations of this mental disturbance subside +on the decadence of the symptoms, cases arise where the balance of +mental power is not restored for some considerable time after the bodily +recovery, and others in which a predisposition is left behind, upon +which, at the slightest excitement, the insanity returns with perhaps +increased severity; in such cases the disease assumes a new phase, and +more properly comes under the denomination of lunacy.</p> + +<h3>HYDROPHOBIA.</h3> + +<p>Hydrophobia, or dread of water, as the name signifies, is a disease +peculiarly affecting the nervous system, caused by the bite and +absorption into the blood of the saliva, or <i>virus</i>, as it is called, of some +rabid or strongly irritated animal, but most frequently of the two +domestic species, the dog and cat, though, from the almost analogous +symptoms excited in the system by certain accidents, eventuating in +what has been called <i>tetanus</i>, the two diseases by many medical men +have been considered as synonymous. The influence exerted by the +mind on the body, both for good and evil, is a fact well known to the +most casual observer, but in no instance is that effect exercised with +more dangerous consequences than in the disease under notice; for it +is unquestioned that many persons have been forced into a state of +hydrophobia, simply through the terror inspired by the scratch or +abrasion of an animal perfectly in health, though perhaps under a +temporary fit of displeasure or pain. The peculiarity of this disease, is +the great length of time that usually takes place between the receipt of +the accident, or bite, and the disease itself, or the manifestation of the +constitutional symptoms; sometimes weeks elapse, at others months, +and not unfrequently years have supervened between the cause and the +effect.</p> + +<p><i>Symptoms.</i>—At whatever time these may show themselves, they +commence with wandering pains over the body, anxiety, restlessness, +disturbed sleep, and frightful dreams, the patient starting up in horror +and bedewed with cold perspiration; by degrees muscular contractions +occur at intervals, weight and oppression of the stomach, a tightness in +the throat, and difficulty of swallowing, till suddenly the crowning +symptom takes place, and the patient, in attempting to drink, is seized +with a sudden horror, and recoils in terror from the wished-for potation; +the very sight or sound of water, or the motion of fluid, throwing the +<span class="pagenum" id="Page_72">[72]</span>body into violent convulsions. From this stage the symptoms rush on +to their climax; the countenance is contracted, the eyes wild and +staring, the teeth set firmly, and with the tightened lips covered with a +ropy foam, or a thin watery saliva pours from them; this state is +alternated with shrieks, animal noises, bilious vomitings, convulsive +jerks and plunges, till one fearful spasm that draws the body like a bent +bow, resting on head and heel, releases the patient from his sufferings.</p> + +<p><i>Treatment.</i>—The hot bath, electricity, blisters, bleeding and opium in +immense doses, are the only agents that art can employ in this +formidable disease; the most violent measures and the most opposite +have been resorted to; but, unfortunately for science, hitherto with but +little effect or benefit. In no disease is the old adage of “prevention +better than cure” so applicable as in this. For the tranquillity of mind, +for the satisfaction of the patient, and for motives of safety, in all cases +of bite or abrasion from the tooth of an animal, the part should be +cauterised. A tape or bandage being first tied tightly above the part +to prevent absorption, the part is then to be washed with warm water, +and lunar caustic then applied. If these steps are adopted quickly and +effectually, and, if possible, the part sucked or dry-cupped before +applying the caustic, and the ligature or pressure continued for some +time, there will seldom be any necessity for the painful and questionable +practice of excision. The patient’s mind must be soothed; an aperient +and a sedative given, and a warm poultice applied over the eschar. A +mode of treating hydrophobia by means of ice, internally, down the +spine, over the throat and chest, has been adopted with success, but the +cases are too few to warrant pronouncing it either safe or certain.</p> + +<h3>INTERMITTENT FEVER, OR AGUE.</h3> + +<p>The term intermittent is applied to that kind of fever which consists +of a succession of paroxysms, between each of which there is a distinct +and perfect decline of fever symptoms. Different names have been +applied to this fever, according to the distance of time observed between +the periods of its return. When it comes on within the space of +twenty-four hours, it is called a quotidian; when it returns every other +day, it is called a tertian; and when it attends on the first and fourth +day, it is named a quartan ague. That under the tertian type is most +apt to prevail in the spring, and the quartan in autumn.</p> + +<p>Intermittents often prove obstinate, and are of long duration in +warm climates; and they not unfrequently resist every mode of cure, +so as to become very distressing to the patient; a fact, to which the +writer can bear testimony from personal experience. It is very generally +acknowledged, that marsh exhalations, or the effluvia arising +from stagnant water, when acted upon by heat, are the most frequent +exciting causes of ague. A low diet, great fatigue, and the sudden +disappearance of eruptions, have been ranked among the exciting +causes of intermittents.</p> + +<p><span class="pagenum" id="Page_73">[73]</span></p> + +<p>Some persons imagine this fever may be communicated by contagion; +but this supposition is by no means consistent with general observation. +One peculiarity in this fever is, its great susceptibility of a renewal +from very slight causes, as from the prevalence of an easterly wind, +or from the repetition of the original exciting agency. It would appear, +likewise, that a predisposition is left in the habit, which favours a return +of the complaint.</p> + +<p>Each paroxysm of an intermittent fever is divided into three different +stages, which are called the cold, the hot, and the moist stage. The +cold stage commences with languor, a sense of great debility, frequent +yawning and stretching, and an aversion to food. The face and +extremities become pale, the features shrink, the bulk of every external +part becomes diminished, the nails turn a dark blue colour, and the +skin, over the whole body, bears the appearance of having been +exposed to excessive cold: at this time, universal rigours come on, +together with pains in the head, back, loins, and joints, nausea and +vomiting of bilious matter; the breathing is small, frequent, and +anxious; the urine is almost colourless; the thoughts are confused; +and the pulse is small, frequent, and often irregular. After a short +time, these symptoms abate, and the second stage commences with +an increase of heat over the whole body, redness of the face, dryness +of the skin, thirst, pain in the head, throbbing in the temples, anxiety +and restlessness; the respiration (breathing) is fuller and more free, +but still frequent; the tongue is furred, and the pulse has become +regular, hard, and full. If the attack has been very severe, delirium +will perhaps arise at this time. After these symptoms have continued +for some time, a moisture breaks out on the forehead, and, by degrees, +becomes a profuse perspiration, extending over the whole body.</p> + +<p>Having pointed out the phenomena usually attending a paroxysm +of intermittent fever, and likewise their mode of succession, it may +be as well to observe, that they prevail in different degrees of intensity, +and that the series of them may be more or less complete.</p> + +<p>The treatment of intermittents is, first, to put as speedy a stop +to the fit as possible when it has taken place; and, secondly, to prevent +its return at the usual, or any after period. Two drachms of Peruvian +bark, powdered, may be taken every two hours, as the benefit to be +expected from this medicine will greatly depend on the large quantity +administered in a short space of time; for, five or six ounces of bark +taken in a few days, will be attended with a much better effect than +perhaps as many pounds taken in the course of some weeks. In +instances where bark fails of remaining on the stomach (as in the +writer’s case), arsenic is almost invariably successful: it must be +prepared as follows:—</p> + +<p>Take 64 grains of white arsenic reduced to a very fine powder, and +the same quantity of vegetable alkali; mix these together; add half +a pound of distilled water, and let it boil slowly until the arsenic is +completely dissolved: half a pound of compound spirit of lavender +is then to be added to it, and as much more distilled water as makes +the whole solution amount to a pound. The dose of this is from +<span class="pagenum" id="Page_74">[74]</span>two to ten drops, given in milk, once, twice, or even thrice in the +day, according to the age and strength of the patient. Eight days’ +administration of the medicine in this way will be generally found +sufficient for a cure of this complaint.</p> + +<p>Vomitings and gripings are the troublesome symptoms now and +then produced by this medicine: they disappear, however, on discontinuing +the drops, or only require a gentle opiate, or some warm +cathartic (aperient), such as the tincture of rhubarb. I would by +all means recommend those who are living in or near a town, to have +the solution of arsenic made by a chemist of known respectability, +and to keep it securely locked up, with <i>Poison</i> on its label.</p> + +<p>The food of the patient must be of a light and nourishing description, +such as sago or arrow-root; but when the fit is off, he may partake +of animal food, and a spare quantity of wine. The passions of the +mind exercise a wonderful influence on ague; the writer has known +the disease instantaneously removed by a sudden shock, and whether +of surprise, fright, joy, or grief, appears immaterial; as long as it +exercises a sudden and violent effect on the nervous system, the cure +is complete.</p> + +<h3>APOPLEXY.</h3> + +<p>Apoplexy is a disease which arrests all voluntary motion, and +deprives a person of consciousness, as though he had been struck by +a blow. Sometimes a person is warned of the approach of apoplexy +by various symptoms, such as giddiness, drowsiness, loss of memory, +twitching of the muscles, faltering of the speech, &c.; but most frequently +he falls to the ground without any warning, and lies as though +in a deep sleep. While so lying he breathes heavily, with a <i>snorting</i> +kind of noise, and with considerable muscular action of the features. +The face is red and swollen, the veins distended, the eyes protruding +and bloodshot, remaining half open or quite closed, and a foam frequently +forms about the mouth.</p> + +<p>Apoplexy mostly arises from accumulation of blood in the system, +but it may be the result of an enfeebled constitution, and general want +of vitality.</p> + +<p>Where a person is seized as described, a medical man should be +sent for, and the patient should be carried into a cool room and placed +in a sitting posture, in such a situation that the air may be freely +admitted to him. The neckcloth, shirt collar, waistband, and other +ligatures should be unfastened, and cold water should be poured over +the head. Mustard plasters may be applied to the soles of the feet +and the calves of the legs, or where the mustard cannot be immediately +procured, the feet and legs should be placed in hot water.</p> + +<p>If the attack occurs with a person of <i>full habit</i> of body, a dozen +leeches may be applied behind the ears and on the temples. It is of +great importance that the bowels should be freed of their contents, +and as there is a great difficulty in swallowing, <i>one drop of croton oil</i> +<span class="pagenum" id="Page_75">[75]</span>should be placed on the tongue and repeated every two hours, until +the object is entirely accomplished. Blood-letting should in no case +be attempted by a non-professional person. Where the fit arises from +enfeebled strength (which is indicated by a small irregular pulse) the +remedies should be of a milder form, and stimulants may be cautiously +administered at intervals.</p> + +<p>The most common <i>immediate cause</i> of apoplexy is pressure of the +brain, either from an effusion of blood or serum, or from a distention +of the vessels of the brain by an accumulation of the blood in them, +independently of effusion.</p> + +<p>The <i>predisposing causes</i> are the habitual indulgence of the appetite in +rich and gross food, or stimulating drinks, coupled with luxurious and +indolent habits, sedentary employments carried to an undue length; +the habit of sleeping, especially in a recumbent posture, after a full +meal; and lying too long in bed.</p> + +<p>The <i>exciting causes</i> are excesses in eating and drinking; violent +mental emotions; the sudden suppression of piles, gout, rheumatism; +or any other cause which augments the circulation of blood to, or +extracts the flow of blood from, the brain.</p> + +<p>Persons below the middle height, robust, with large hands and short +thick necks, are generally recognised as apoplectic subjects; but it is, +in truth, confined to no particular conformation of the body, <i>all persons</i> +being alike liable to be attacked by it.</p> + +<p>Persons, however, who are <i>predisposed</i> to this disease should not +fail to profit by the warnings of its approach mentioned at the commencement +of this article. Their diet should be light and nutritious; +all luxurious habits should be abandoned, and moderate exercise should +be taken. Above all, they should avoid giving way to their passions, +as it is well known that many persons have been struck with death +in the midst of a fit of anger.</p> + +<h3>EPILEPSY, OR FALLING SICKNESS.</h3> + +<p>This is a disease coming on in convulsive paroxysms, returning at +undefined and irregular periods, accompanied by great muscular exertion, +foaming at the mouth, loss of memory and of voluntary motion, and +ending in sleep or a state of coma. The attacks are often sudden, the +patient without notice falling to the ground; at other times, it is +preceded by a sense of weight in the head, drowsiness, and languor, +indicating the approach of the fit.</p> + +<p>The causes of epilepsy are various; in some cases it is hereditary, in +others it proceeds from softening of the brain, or organic disease of that +organ and the spinal marrow; it sometimes results from blows, very +frequently in children from worms, or other sources of irritation in the +bowels and stomach. Epilepsy is most frequent in the young, the +spare, and those of a delicate organization.</p> + +<p><i>Symptoms.</i>—The fit usually begins with an excessive and involuntary +action of the muscles, the body is bent forward, or drawn violently +backward with great force, the eyes roll in a rapid and furious manner, +<span class="pagenum" id="Page_76">[76]</span>the lips are convulsed, and a frothy saliva, like the champ of a horse, +covers the lips and teeth; the tongue is violently protruded, and often +dreadfully injured by the spasmodic closing of the teeth; the pulse is +quick and irregular, the breathing heavy and laboured, the muscular +action of the arms and legs and the writhings of the body are immense, +and often the exertions of more than five or six strong persons are +requisite to restrain even a woman. After a time, which varies from +ten minutes to half an hour, nature becomes exhausted, and the patient +sinks into a state of sleep, or more properly coma, from which in +a few hours he awakes, exhausted, low and feeble. The only +diseases with which epilepsy could be confounded, are hysteria +and apoplexy; from the first, it is known by the absence of tears, +sobs, and laughter, and the rising in the throat, like a ball or +lump, that always characterizes it; and from apoplexy, by the +stertorous breathing and the dilated pupil.</p> + +<p><i>Treatment.</i>—Where the patient is young, and it is the first attack, +bleeding to a small extent is advisable; but in general, beyond the +exhibition of stimulating draughts of ammonia and brandy, cold water +dashed on the face, and heat applied to the feet, little or nothing can +be done during the paroxysm beyond putting a gag in the mouth, and +fastening it behind the head, so as to save the patient’s tongue; the +treatment must be left till after the fit, and the remedies used with the +hope of preventing a recurrence of the attack. When epilepsy proceeds +from disease of the brain or spinal column, a seton should be established +in the neck, the general correction of the system attended to, by change +of scene, a course of mineral waters, a plain but unexciting diet, and +the daily use of the subjoined pills, marked 1 and 2, continuing each for +three weeks, resting one week, and then beginning the other with +exactly the same routine. It may be here remarked, that no medicine +has been found so efficacious in epilepsy as nitrate of silver or lunar +caustic, and after that a preparation of copper.</p> + +<p>No. 1.—Take of</p> + +<table class="recipe"> + <tr> + <td>Nitrate of Silver</td> + <td class="tdr">4</td> + <td>grains.</td> + </tr> + <tr> + <td>Bread Crumbs</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">Mix. Extract of gentian, sufficient to make a mass, which divide +into twenty-four pills, of which give one, three times a day. No. 2.—Take of</p> + +<table class="recipe"> + <tr> + <td>Ammoniate of Copper</td> + <td class="tdr">6</td> + <td>grains.</td> + </tr> + <tr> + <td>Bread Crumbs</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">Mix well, and add extract of camomile, enough to make into a mass, +which divide into twenty-four pills, one to be given three times +a day.</p> + +<p>When epilepsy is symptomatic, or the cause of worms or irritation in +the bowels, it must be treated according to the provocative cause; in +other cases, a course of mild aperient medicines should be adopted, and +the bowels kept regularly open; exercise by walking, sea bathing, early +hours, and such pastimes as give a healthy tone to the mind, steadily +<span class="pagenum" id="Page_77">[77]</span>persisted in. For the tremor that sometimes follows the recovery from +the fit, the following antispasmodic mixture will be found efficacious, +though, as a general rule for symptomatic epilepsy, a regular diet, +change of scene and air, exercise, and a constant mild action on the +bowels, will be found sufficient.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Valerian Root</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Serpentaria Root</td> + <td class="tdr"><span class="frac">1</span></td> + <td>drachm.</td> + </tr> + <tr> + <td>Boiling Water</td> + <td class="tdr">½</td> + <td>pint.</td> + </tr> +</table> + +<p class="noindent">Infuse for six hours, strain, and add</p> + +<table class="recipe"> + <tr> + <td>Spirits of Hartshorn</td> + <td class="tdr"><span class="frac">3</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Sulphuric Ether</td> + <td class="tdr"><span class="frac">1</span></td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">Mix, and give one or two table-spoonfuls three times a day. By adding +half a drachm of quassia to this infusion, a tonic property will be added +to the antispasmodic effect of the mixture.</p> + +<h3>FAINTING, OR SYNCOPE.</h3> + +<p>Fainting, or Syncope, as it is professionally called, very often +attacks the individual without warning, though at other times, and +in those subject to these distressing symptoms, fainting is preceded +by well-defined sensations, such as a feeling of distress, languor, +and sickness; the sight becomes dim, and the eyes appear covered by +a film; an areola or dark circle appears round the orbits; a +buzzing, or low singing noise, is heard in the ears; the face and +lips are pale, a cold perspiration breaks out over the skin; the pulse +sinks to a mere flutter, and finally ceases; the body totters, and +unless upheld, falls to the ground. The loss of consciousness is +sometimes complete; at others, the patient retains a partial amount +of recollection; the pallor, too, is occasionally more intense, and +corpse-like, the eyes shut, mouth open, the limbs flaccid, and the +extremities deadly cold. This state lasts from five minutes to half an +hour; a spasm of the chest and a few gasping sobs, each more +prolonged than the last, are the first signs of returning consciousness. +When the fit is prolonged, it may terminate in epilepsy or convulsions. +The causes that predispose to faintings, are an intensely nervous state +of the system, a delicate constitution, and extreme debility from +whatever cause produced, or a diseased state of the heart. Youth is +more subject than age to fainting, and females are more frequently +affected by it than males.</p> + +<p><i>Treatment.</i>—When fainting is the result of nervous sensibility, or +when it occurs in hysterical women, there is seldom any danger; all +that is generally necessary is to lay the patient on her back in the +horizontal position; loosen any string that may compress the chest or +<span class="pagenum" id="Page_78">[78]</span>neck, open the window, dash water in the face, and apply volatile salts +to the nostrils, and give a draught with half a tea-spoonful of spirits of +lavender, or thirty drops of sal volatile, and twenty of ether, added to +the lavender and water, where the fainting threatens to merge into +hysteria. Should the case be obstinate, heated bricks or mustard +plasters must be applied to the feet or thighs. Where the fainting +proceeds from organic disease, the treatment must be guided by the +nature of the primary affection.</p> + +<h3>AFFECTIONS OF THE FACE.</h3> + +<p>Under this head must be comprehended face-ache, consequent on +cold, tic-douloureux and other nervous affections, erysipelas, pimples, +blotches, and other eruptive diseases of the cuticle. As many of +the most serious and painful affections of the face are the result of +some disorganization of the system, or disease more remotely situated, +such as erysipelas, tic-douloureux, and tooth-ache, these affections must +be looked for under their respective heads; the present section being +confined merely to those blotches and pimples that so often disfigure +the countenance. These are sometimes of a scorbutic character; when +they are distinguished by irregular red or reddish brown patches on +the cheeks and nose, attended with heat and itching, occasionally +disappearing and again returning, after the least excitement.</p> + +<p><i>Treatment.</i>—Take of corrosive sublimate two grains, spirits of wine, +one ounce. Dissolve and mix, and take five drops in a wine-glass of +decoction of dandelion, or wormwood tea, three times a day, for a +week; when it is to be intermitted for a few days, and again resumed +in the same order and dose. In bad cases, a lotion made by mixing +milk of sulphur in elder-flower water, till the whole is of the consistency +of cream, may be applied every night, in addition to the medicine, +and washed off in the morning with warm water.</p> + +<p>Black spots and freckles are to be treated by making an emulsion +of bitter almonds, and dissolving in every half-pint two grains of +corrosive sublimate; and after softening the cuticle by bathing the +face for a few minutes with warm water, applying the emulsion so +prepared before going to bed, letting the lotion dry into the skin and +washing well off in the morning. At the same time, a wine-glassful +of wormwood tea should be taken every day, either two or three +times. In all affections of the skin, proceeding from functional disorder +in the stomach, liver, or other organs, producing blemishes on +the face, there is no remedy that exercises so permanently beneficial +an effect as a course of wormwood; and the infusion should, therefore, +in all cases where the complexion is injured, especially in females, +be made the primary and principal remedial agent.</p> + +<p>In long standing discoloration of the face, proceeding from impaired +action of the liver, a steady course of alternative medicine must be +persisted in for some time, if any permanent benefit is to be expected; +<span class="pagenum" id="Page_79">[79]</span>and for this purpose a compound Plummer’s pill must be taken every +night for one or two weeks, with a wine-glass of the compound +decoction of sarsaparilla twice a day; alternating this treatment every +week or fortnight, by one of the following pills, and a decoction of +dulcamara and dandelion, in the proportion of an ounce of each to a +pint of water.</p> + +<p class="center"><i>Pills.</i></p> + +<table class="recipe"> + <tr> + <td>Blue Pill</td> + <td class="tdr">1</td> + <td>scruple.</td> + </tr> + <tr> + <td>Extract of Colocynth</td> + <td class="tdr">1</td> + <td>scruple.</td> + </tr> + <tr> + <td>Compound Rhubarb Pill</td> + <td class="tdr">1</td> + <td>scruple.</td> + </tr> +</table> + +<p class="noindent">Mix and divide into twelve pills.</p> + +<p>At the same time, under either treatment, a warm bath should be +taken once a week, and a constant friction kept up over the body; +and especially above the region of the liver, while in the water, by +the flesh-brush, or a rough irritating towel.</p> + +<h3>AFFECTIONS OF THE EYE.</h3> + +<p>Most of the affections of this organ are of too complicated a +character to be popularly treated. In this place the only disease +noticed will be that condition of the organ known as general inflammation, +and those affections that belong to the appendage of the eye. +Inflammation of the eye commences with heat and pricking, and a +sense of tightness in the part; the upper lid first and then the lower, +become red, swollen, and extremely painful, attended with great tenderness +when pressed; the eyeball itself is bloodshot, intolerant of +light, and feels as if particles of sand were between the ball and +the lids, the surrounding parts sympathize in the swelling, and there +is an abundant flow of tears. The constitution at the same time +suffers, there is more or less fever, a quick pulse, and considerable +pain in the head.</p> + +<p><i>Treatment.</i>—The patient should either be bled from the arm or +cupped on the temple, four or six leeches applied round the orbit, +the bowels at the same time acted on quickly by one of the following +powders every three hours, and a dose of the accompanying mixture +every four hours, till they are thoroughly relieved, the patient all the +time being kept quiet, and in a darkened room.</p> + +<p class="center"><i>Powders.</i></p> + +<table class="recipe"> + <tr> + <td>Calomel</td> + <td class="tdr">12</td> + <td>grains.</td> + </tr> + <tr> + <td>Antimonialis</td> + <td class="tdr">12</td> + <td>grains.</td> + </tr> + <tr> + <td>Jalap, powdered</td> + <td class="tdr">2</td> + <td>scruples.</td> + </tr> +</table> + +<p class="noindent">Mix, and divide into four powders.</p> + +<p><span class="pagenum" id="Page_80">[80]</span></p> + +<p class="center"><i>Mixture.</i></p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Infusion of Senna</td> + <td class="tdr">5</td> + <td>ounces.</td> + </tr> + <tr> + <td>Epsom Salts</td> + <td class="tdr">1</td> + <td>ounce.</td> + </tr> +</table> + +<p class="noindent">Dissolve, and add</p> + +<table class="recipe"> + <tr> + <td>Syrup of Buckthorn</td> + <td class="tdr">1</td> + <td>ounce.</td> + </tr> +</table> + +<p class="noindent">Mix. Take two table-spoonfuls for a dose. After the leeches the eye +should be fomented with warm water, or a decoction of poppy-heads, +and should the skin remain dry and hot, a sweating draught must +be given at bed-time, preceded by a mustard and water foot bath.</p> + +<p class="center"><i>Draught.</i></p> + +<table class="recipe"> + <tr> + <td>Acetated Solution of Ammonia</td> + <td class="tdr">1</td> + <td>ounce.</td> + </tr> + <tr> + <td>Tincture of Squills</td> + <td class="tdr">30</td> + <td>drops.</td> + </tr> + <tr> + <td>Tincture of Opium</td> + <td class="tdr">30</td> + <td>drops.</td> + </tr> + <tr> + <td>Antimonial Wine</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> + <tr> + <td>Spirits of Nitre</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> +</table> + +<h3>AFFECTIONS OF THE EARS.</h3> + +<p>The delicate yet important organ of the ear is subject to many +diseases and accidents. The most frequent mischief to which the +<i>external</i> part of the organ is subject, is partial or complete loss of +the cartilage or shell of the ear, a result that either follows sabre +cuts, gunshot wounds, or sloughing from blows or pressure. Inflammation +seldom attacks the external parts, or, if it does, is in general +of an erysipelatous character. When the cartilage has been lacerated, +or part of its structure destroyed, the separated parts are to be placed +as near as possible in their natural position, and kept together by +two or three stitches, a warm moist poultice laid over the part, and +a light bandage passed round the head to keep the dressing in its +place. The external ear is also frequently the seat of scrofulous +ulcers and ill-conditioned sores, and the skin behind the ear is particularly +liable to small encysted tumours, which are very tedious +in their suppuration, and cause considerable pain and inconvenience.</p> + +<p>The treatment is nearly the same for all these affections; a course +of alterative and tonic medicines, a warm bran or bread poultice night +and morning on the part, and when the discharge is fœtid and thin, a +lotion made by dissolving two grains of nitrate of silver in an ounce of +rose or distilled water, is to be used as a wash to the sores, once +or twice a day; in very obstinate cases a small blister applied to +the nape of the neck will speedily effect a cure, though in general, +cleanliness, attention to the diet, and an alterative and tonic course of +medicine, will effect a sure and far more satisfactory cure than can +be obtained by any counter-irritant remedy that can be used.</p> + +<p><span class="pagenum" id="Page_81">[81]</span></p> + +<p><i>Ear-ache</i> is a very painful affection of the auditory passage, consequent +on cold or a slight degree of inflammation in the membrane of +the ear; in all such affections the soothing system will be found the +best and safest practice, and this consists of a little cotton dipped in +oil with a few drops of laudanum placed in the ear, and a warm +bran poultice over all, repeating the poultice every two hours; when, +however, the pain is more intense, apply a leech below or behind +the ear, and promote the bleeding by poultices.</p> + +<h3>AFFECTIONS OF THE LIPS.</h3> + +<p>The lips, or rather the lip, for it is to the lower lip that disease +is generally confined, is subject to several affections such as inflammation +and enlargement, ulceration, chapping, and excoriation—all in +themselves trivial and harmless—and is only subject to one, and +fortunately rare disease of any serious moment—cancer. Leaving +this for the present out of consideration, all the others may be +regarded as symptomatic of the state of the stomach, or else are +caused by direct irritation from contact with jagged teeth. The most +prevalent form of sore lips is that of deep cracks or fissures, that +on the first stretch of the cuticle bleed; in persons of a scorbutic +habit, instead of cracking, the skin peels off in scales, leaving a raw, +irritable, and painful abrasion, aggravated by heat or moisture, and +which sometimes continues for weeks; both of these conditions are +dependent on the state of the system, and can always be cured in a +few hours, or in the worst case in two or three days, by a dose or +two of aperient medicine, such as a dose of blue pill, and a spoonful +of Epsom salts some hours after, repeating both for two or three +times, should the obstinacy of the case require it. When inflammation +and swelling of the lip takes place, as it sometimes does, from +the presence of a broken tooth, keeping up a constant irritation from +the sharp edge pressing on, or coming in contact with, the soft part, +the spicule should be at once filed down, or else the tooth withdrawn, +for while the exciting cause remains, no means will afford +relief. This having been done, a cold lotion of sal-ammoniac, vinegar, +and water applied by means of wetted pledgets of rag, will speedily +reduce the swelling, when a pill and a draught, such as have been +already ordered, will insure a permanent recovery of the part to +health. The lip in all cases should be kept as dry as possible, and +especially from the saliva and the tongue; and as all such cases are +symptomatic of the state of the system, their own permanent cure is, +as we have shown, by an aperient medicine. An excellent application +is a little tallow rubbed in by the finger before going to bed, the tallow +having the advantage over all other grease, in not becoming rancid.</p> + +<p>Cancer of the lip is usually characterized by a callous thickening +of the cuticle and the formation of a warty excrescence; or it +may begin by a painful pimple, which after once or twice being +<span class="pagenum" id="Page_82">[82]</span>removed, degenerates into a small irritable ulcer, that discharges a +thin ichorous exudation, and rapidly affects the glands under the jaw, +which become distinct and knotty; the ulcer, after remaining for a +length of time in passive, irritant state, closing over, and again +breaking out, suddenly assumes an active form, and is attended with +stiffness in the muscles of the jaw and darting pains, till it finally +assumes all the features of this much dreaded disease; for which, +though caustic and arsenic are the best remedies we possess, there +is no certain cure but excision, in the same manner as for hare-lip. +Though cancer of the lip is generally confined to <i>men</i> in mid-life, +and inveterate smokers, it would appear more to depend upon some +occult state of the blood than on any social habit, however objectionably +pursued.</p> + +<h3>PRESERVATION OF THE TEETH.</h3> + +<p>The preservation of the teeth ought to form an important item in +the care of the person. The possession of sound teeth is a great +blessing, as they not only promote the process of digestion, but keep +the breath sweet and pure. Unsound and unclean teeth are also most +unsightly and unpleasant for other persons to be brought in contact +with; for these combined reasons, the greatest care should be observed +in the management of these important organs. It must be understood +that the teeth are bones thinly covered over with a fine enamel, and +this enamel is more or less substantial in different persons. Whenever +this enamel is worn through by too coarse a powder or too frequently +cleansing the teeth, or eaten through by a scorbutic humour in the +gums, the tooth cannot long remain sound. The teeth, therefore, are +to be cleaned but with great precaution, for if the enamel is worn off +faster by cleaning the outside than nature supplies it within, the teeth +will probably suffer more by this method than by neglect. A butcher’s +skewer, or the wood with which they are made, must be bruised and +bit at the end till with a little use it will become the softest and best +brush for this purpose; and in general, the teeth may be cleaned +with this brush without any powder. It is necessary to observe that, +very near the gums of persons whose teeth are otherwise good, there is +apt to grow a false kind of enamel, both within and without, and this +false enamel or tartar, if neglected, pushes the gums higher and higher +till it leaves the fangs of the teeth quite bare, above the true enamel, so +that sound teeth are destroyed, because the gum has forsaken that part +which is not sheathed and protected. In the summer months this +tartar may be effectually removed by partaking daily of strawberries; +eating plentifully of watercresses is also considered a good remedy. +An excellent tincture for this defect will be found as follows:—Mix six +ounces of tincture of Peruvian bark with half an ounce of sal-ammoniac. +Shake these well for a few moments every time before the tincture is +used. The method of using it is, to take a spoonful and hold it near +the teeth, then with a finger dipped in, rubbing the gums and teeth, +<span class="pagenum" id="Page_83">[83]</span>which are afterwards to be washed with warm water. Another method +of preserving the teeth is to wash out the mouth with water after every +meal, especially if animal food has been eaten; by these means the +particles of food lodging about the teeth and gums are dislodged, which, +when allowed to remain and accumulate, prove excessively injurious. +Much harm is frequently done to the teeth by cleaning them with too +hard a brush or deleterious dentifrices, in either case the enamel being +scratched and otherwise injured. As a matter of course, the preservation +of the teeth is greatly influenced by what is eaten and drunk. All +things that are either very hot or very cold are extremely bad; acids +are especially injurious, as are also sweets.</p> + +<p><i>The decaying of teeth</i> is partly due to chemical decomposition of +the food lodged between the teeth in eating. When there is joined +to this an unhealthy or weak condition of the ivory, which is thus +rendered incapable of resisting the action of external causes, and also +the continual pressure of the adjacent teeth, when too close together, +then decay is almost sure to take place in some part or other of +the crown. When it occurs in the sides of the necks, just below +the enamel, the cause always is in the food, and generally so when +in the middle of the crown of the molars; but sometimes decay +takes place beneath the enamel, and long before the slightest +fissure in this part can be detected by any ordinary observation, +or, at all events, while there is no opening large enough to admit +the food. Besides these causes, another exists in the uncovered +state of the roots, or fangs, or on these being covered by tartar +instead of gum, both of which circumstances tend to produce +decomposition and decay, and should be cautiously guarded against. +When a cavity is actually developed, the sooner it is filled the better. +When it is small and has not opened into the natural cavity of the +tooth gold leaf is the best material, the dentist previously cutting away +the decayed matter and pressing in the gold with great force. When, +however, this cavity is exposed, gold is useless under ordinary circumstances. +The following are some of the best methods of filling teeth +when beginning to decay:—1. Mix thirteen parts of pure finely powdered +caustic lime with twelve parts of anhydrous phosphoric acid. This +powder is moist during the mixing, and while in that state is to be +introduced into the decayed tooth. The place in the tooth is to be +made dry before receiving the mixture. This kind of filling must be +used two or three minutes after being prepared. Soon after it is lodged +in the decayed cavity, it becomes very solid. 2. Take pure anhydrous +phosphoric acid forty-eight grains, pure caustic (unslaked) lime forty-two +grains. Finely pulverize each separately, and keep them separate +in well-stopped bottles till wanted. For use, mix the required quantity +in a small mortar, as rapidly and perfectly as possible, and at once +press the dry mixture in the cavity of the tooth. The surface should +then be smoothed off and finished by moistening with water. This +cement soon acquires great hardness; it is very white and durable, +and in its composition resembles the natural earthy matter of the teeth. +The whole process requires expertness to succeed; but the latter, when +attained, will amply repay for one or two failures. If the composition +<span class="pagenum" id="Page_84">[84]</span>be not mixed and applied quickly it becomes moist, and is therefore +unfit for use. In many cases the odour arising from carious teeth is +very offensive; to remedy this, the mouth should be well rinsed with +a tea-spoonful of the solution of chloride of soda in a tumbler of water, +which will have the desired effect.</p> + +<h3>PRESERVATION OF THE HAIR.</h3> + +<p>Under ordinary circumstances, the hair may be preserved by the +most simple means. In a sound and healthy constitution, the best +preserver and beautifier of the hair is regular and careful cleaning. As +a general rule, <i>the head cannot be too much brushed</i>, brushing serving as +an active and healthy stimulant upon the skin, rendering the functions +more vigorous, and, as a consequence, the production of hair more easy +and its maintenance more certain. On this account, hard and penetrating +brushes are useful, but in using them it should be borne in mind +that it is the <i>head</i> which requires brushing more than the hair; while, +therefore, the brush is actively applied to the roots of the hair, the +surface should be brushed with a light and gentle hand. Occasional +washing with pure water is to be recommended, providing the hair is +not very long, so as to render drying difficult. To assist in drying it +thoroughly, dip the brush into a very little hair powder and brush it +out again; after that, a little pomatum may be brushed in.</p> + +<p>With regard to <i>cutting the hair</i>, it is an operation which should not be +performed too frequently, nor delayed too long; in ordinary cases, it +would be well to have a small portion of the hair removed every +month or six weeks. Where the hair is in an unhealthy condition, +especially where much has fallen off, and a partial and impoverished +growth has risen up to represent that which is lost, the short and +impoverished hairs should be carefully and persistently cut, with the +view of giving them bulk and strength, and improving their growth. +The frequent plucking out of withered hairs is also productive of +benefit, as the process is necessarily accompanied by much stimulation +of the skin, which promotes the growth of the hairs individually and +generally.</p> + +<p><i>The excessive use of grease</i> in dressing the hair, is a common error +which cannot fail to be productive of injurious consequences. There +is a natural oil secreted by the hair which in a healthy state should +supply the requisite amount of moisture; sometimes this is defective, +and the hair becomes dry and harsh, it is then proper to supply the +deficiency by a little pomatum or oil. When the artificial grease is +applied in excessive quantities, it produces a matting of the hair, +prevents the pores of the scalp from acting freely, and thus the +proper supply of natural moisture is not communicated freely to the +hair.</p> + +<p><i>The kind of grease to be used</i>, should be animal fats in preference to +vegetable oils, the latter being apt to become rancid, and not possessing +such active stimulant properties as the former.</p> + +<p><span class="pagenum" id="Page_85">[85]</span></p> + +<p><i>The use of soap</i> in washing the hair, should be cautiously and +sparingly observed, as it is apt to change the colour and texture of the +hair. A little white soap dissolved in spirits of wine is more effectual +and less injurious than soap alone. After this the hair should be well +washed with pure water.</p> + +<p>When <i>grayness of the hair</i> shows itself, it is and indication of want of +tone in the hair-producing organs, and if this tone can be restored, the +hair will cease to change, and at the same time further change will be +prevented. The plan of cutting, as previously recommended, combined +with judicious plucking, tends very much to prevent the extension of +grayness.</p> + +<p><i>Keeping the head too much covered</i> is calculated to prove injurious +to the hair, as by this means an excessive amount of heat is generated, +which tends to enervate and relax the hair-producing organs, and +consequently weaken and thin the hair; for this reason the wearing of +nightcaps is to be condemned, and the practice of wearing the hat +throughout the day is attended with similar evil consequences.</p> + +<p><i>Curling the hair</i>, especially when frequently resorted to, is a most +pernicious custom—the inordinate amount of heat that is employed to +produce the desired effect, drying up the natural oils, and otherwise +injuring the roots and texture of the hair.</p> + +<p><i>Sudden heats and chills</i> of all kinds are also productive of ill consequences; +and in short whatever accident or operation the hair is subjected +to, widely differing from its normal state, must produce, more or +less, those diseases and that decay to which it is peculiarly liable. In +every case it should be remembered, that the preservation of the hair +depends not only on local stimulation, but also on constitutional +treatment. This truth is the more to be insisted upon, as a common +notion prevails that the mere application of certain specifics will remedy +defects without any other aid. Above all, the advertised nostrums +which boast of being able to effect such extraordinary results, are not +to be relied upon, and in many cases should be cautiously avoided. +The simple truth is, that these specifics owe their boasted productive +and restorative powers to precisely the same principle that attends the +simplest formula, namely, the stimulation of the skin; and the application, +therefore, must be governed by the same laws, and attended with +the same results in the one case as in the other.</p> + +<h3>AFFECTIONS OF THE NOSE.</h3> + +<p>The membrane that lines the whole alimentary canal from the lips +and mouth downwards, has special peculiarities in particular places, +according to the function it has there to perform: in the nostrils, as +the external seat of smell, it is beautifully and remarkably adapted for +its purpose; yet, though being so incessantly in active operation, it is, +perhaps, the least affected part of the body. With the rest of the +lining membrane of the mouth, it suffers from cold, or in affections of +the stomach, discharging a thin fluid in cases of catarrh, and showing +<span class="pagenum" id="Page_86">[86]</span>a dry, red, and irritable surface when the bowels and stomach are +affected, hence the involuntary picking of children when they have +worms; but of itself, besides a thickening of its coats from various +causes, and thereby blunting the perception of smell, and obstructing +the reverberance of articulation, and the occasional formation of that +extraordinary zoophyte, the polypus, high up in the nostril, this part of +the frame has no other disease appertaining to it. For the first, an +occasional errhine, as a pinch of snuff, or the smallest atom of the white +of hellebore powder, imbibed in the same way, with a course of aperient +medicine, is all that is generally needed; though cases may occur in +which leeches and a lotion may be demanded, but they are, however, +very rare. The extraction, by surgical means, of the polypus, as no +local or constitutional treatment has any effect on its growth, renders +any further account here of this disease unnecessary. The external parts +of the nose are, however, more frequently affected than the internal, the +cuticle over the cartilage being subject to warts, inflammation, small +painful pimples and abscesses, and to cancer. The warts are easily +removed by a daily application of caustic or blue stone; the inflammations, +by a cold lotion of sugar of lead and water; and the pimples +and abscesses, by the same means assisted with cooling purgatives. +For the more formidable disease of cancer, surgical aid must be obtained, +as the treatment, in unskilful hands, might be attended with +risk.</p> + +<p>There is a condition of the nose, usually, but not always justly, attributed +to persons of dissipated habits, in which that feature becomes +enlarged, of a red or purple colour, and covered with unseemly blotches, +pimples, and bright-coloured excrescences, distending the organ sometimes +to an enormous size. Though this disfigurement, undoubtedly, +frequently marks the drunkard, it is more properly an indication of +diseased liver than a characteristic of dissipation, and is more usually +found in its worst form in persons of temperate, than intemperate habits. +As this disease is in general a local system of a constitutional derangement, +the remedies to cure it must more properly be applied to the +system rather than the part. For this purpose a course of Plummer’s +pill, alternated with blue pill, and a decoction of dulcamara +and dandelion in water, two ounces of each, boiled from four to three +pints, and a wine-glassful taken every four hours, and a pill twice a +day, must be continued for some days, or even weeks; at the same +time the nose should be enveloped in a poultice made of scraped Solomon’s +seal, damped with vinegar, laid next the skin; and being put +on at bed-time, should be allowed to remain all night.</p> + +<h3>AFFECTIONS OF THE THROAT.</h3> + +<p>The throat is subject to two forms of inflammatory action, acute +and chronic; of the former, there are two conditions which, though +both present acute inflammatory action, and both are diseases of +<span class="pagenum" id="Page_87">[87]</span>a dangerous character, are very different in their symptoms and +their consequences. These are—1st. <i>Inflammatory sore throat.</i> A disease +that attacks persons of either sex, and of all ages up to forty +or forty-five years; after which period it is but rarely met with. It +is very often found attacking several persons at the same time like +an epidemic, in spring and autumn, especially so when there are great +vicissitudes of atmosphere; the disease being induced by the sudden +application of cold to a heated body, or the reverse, but most frequently +from wet feet, a sudden draught of cold air to the throat or +nape of the neck, or even from a drink of cold water when the body +is greatly heated.</p> + +<p>The <i>symptoms</i> that first attract attention are, a great difficulty in +swallowing, with heat, constriction, and dryness of the throat; the +difficulty of swallowing rapidly increasing till at length that operation +becomes impossible, every attempt ending in the ejection of the liquid +through the nostrils. As the disease advances, a thick ropy phlegm, of +a yellowish colour, is thrown out from the part, and after much trouble +expelled; at the same time sharp pains run through the jaws and +ears, the voice in some cases is reduced to a whisper, and in all is thick +and hoarse. From the first sensation of dryness in the throat, symptoms +of fever show themselves in the constitution, such as heat, shivering, +thirst, nausea, sickness, and headache. If the earlier remedies have +failed to check the inflammation, the disease at the end of five, or +sometimes seven days, runs into suppuration, and one or more abscesses +are formed in the tonsils, which usually burst into the mouth; but when +the enlargement impedes the respiration, the abscesses must be opened +and the matter discharged.</p> + +<p><i>Treatment.</i>—When the symptoms are slight, a hot bran poultice, kept +constantly to the throat, a mild aperient, and the immersion of the feet +for a few minutes in hot water, is often all that is needed. In more +severe cases, however, and where the constitution is robust, an emetic +of ten grains of ipecacuanha and one grain of tartar emetic, should be +mixed in warm water and given directly, to be followed in two hours +by two compound colocynth pills, and half an ounce of Epsom salts, +dissolved in a tumblerful of water an hour later. As soon as the +emetic has ceased to act, the front of the throat should be rubbed +with hartshorn and oil, and a hot bran poultice directly after applied +round the throat. If the inflammatory action has set in strong, the +emetic should be followed by bleeding from the arm, or it may be +adopted at any subsequent stage of the treatment, and the poultice put +aside and a blister laid on the throat, should the urgency of the symptoms +warrant its use. When the thick phlegm causes annoyance and +cannot be expelled, a gargle of warm vinegar and water should be +employed to facilitate its removal. When suppuration sets in, which +may be known by the throbbing in the part and frequent shivers, +the hot poultice must be frequently changed, and the steam of hot water +repeatedly inhaled, so as to promote the formation of the matter. In +scrofulous constitutions, the tonsils frequently become chronically enlarged, +and upon any slight exposure to heat or cold commence a tardy +<span class="pagenum" id="Page_88">[88]</span>process of suppuration. In such cases the treatment recommended for +scrofula must be adopted both internally and locally.</p> + +<p>2. <i>Putrid sore throat.</i>—This serious affection is not regarded as a +substantive disease by many medical men, but rather as a grave consequence, +or severe symptom of some other malady, such as malignant +and scarlet fever, or typhus, in which diseases it is very often found +as a terminating symptom. The <i>symptoms</i> of this disease commence +with cold shivers, pain in the head, giddiness, stiffness in the muscles +of the neck, flushed face, red or suffused eyes, sore throat, nausea, +sickness, and sometimes vomiting. The pulse through all these progressive +changes is small, quick, and feeble, and easily extinguished +by pressure. The throat, when examined, presents an inflamed appearance, +the redness deepening round the fauces, which, after a time, are +dotted here and there by irregular brown spots. The tongue and gums +are lined with a brown fur, while small vesicles filled with a transparent +acrid fluid form on the inner lips, and in the nostrils, which, on breaking, +excoriate the mouth and upper lip. Concurrent with this latter +symptom, diarrhœa takes place, the constitutional disturbance or fever +increases, and the strength of the patient sinks rapidly; the pulse still +more rapid and feeble, is also intermittent, and with increased difficulty +of breathing, there is often both delirium and coma. On the +third or fourth day a scarlet rash not unfrequently breaks out +over the chest and arms, which, on the sixth or seventh, peels off; +the mouth is covered with a dark fur, a fœtid odour issues from +the throat, and the patient exhibits all the characteristics of putrid or +malignant typhus. When the bright red appearance of the throat +declines about the fifth day, and some return of appetite shows itself, +a favourable termination may be hoped for, but when the inflammation +passes rapidly into ulceration and sloughing, and a flow of acrid saliva +takes place from the mouth, with coma, the result of the case is regarded +as extremely doubtful.</p> + +<p><i>Treatment.</i>—The mode of treating this disease is precisely the same +as for typhus, and consists in supporting the patient’s strength by the +most potent and energetic means, to give him strength to resist the first +shock of the disease, and then, to facilitate the separation of the sloughs +and support him over the reactionary stage. To fulfil the first intention, +beef tea, jellies, and a nutritious diet must be employed from +the first, with doses of wine at regular intervals, and where the depression +is great, brandy, either as a substitute or in addition; at the same +time such a stimulating tonic as the following mixture should be administered +every two hours, with, at bed-time when necessary, an addition +to the last dose of fifteen or twenty drops of laudanum.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Aromatic Confection</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> + <tr> + <td>Quinine</td> + <td class="tdr">10</td> + <td>grains.</td> + </tr> + <tr> + <td>Camphor Water</td> + <td class="tdr">5</td> + <td>ounces.</td> + </tr> +</table> + +<p class="noindent">To be rubbed smoothly in a mortar; then add</p> + +<table class="recipe"> + <tr> + <td>Compound Tincture of Bark</td> + <td class="tdr">4</td> + <td>drachms.</td> + </tr> + <tr> + <td>Compound Tincture of Cinnamon</td> + <td class="tdr">4</td> + <td>drachms.</td> + </tr> + <tr> + <td>Sal Volatile</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> +</table> + +<p><span class="pagenum" id="Page_89">[89]</span></p> + +<p class="noindent">Mix and give a table-spoonful every two hours. Bottles of hot water +should be kept to the feet, and a warm bran poultice placed round +the throat. When the first stage of the disease has been passed, in +addition to a nutritive diet, and a course of tonic stimulants, only +less frequently administered, the throat must be gargled occasionally +with the following gargles in succession.</p> + +<p class="center"><i>Gargle No. 1.</i></p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Strong Sage Tea</td> + <td class="tdr">1</td> + <td>pint.</td> + </tr> + <tr> + <td>Vinegar</td> + <td class="tdr">4</td> + <td>ounces.</td> + </tr> +</table> + +<p class="noindent">Mix. To be used every hour for three or four times on each occasion.</p> + +<p class="center"><i>Gargle No. 2.</i></p> + +<p>Boil</p> + +<table class="recipe"> + <tr> + <td>Bruised Oak-Bark</td> + <td class="tdr">2</td> + <td>ounces.</td> + </tr> +</table> + +<p class="noindent">in a pint of water for ten minutes; and add</p> + +<table class="recipe"> + <tr> + <td>Alum</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> +</table> + +<p class="noindent">Mix. To be used as the former.</p> + +<p class="center"><i>Gargle No. 3.</i></p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Infusion of Rose Leaves</td> + <td class="tdr">1</td> + <td>pint.</td> + </tr> + <tr> + <td>Sulphuric Acid</td> + <td class="tdr">30</td> + <td>drops.</td> + </tr> +</table> + +<p class="noindent">Mix. To be used as the above.</p> + +<p class="center"><i>Gargle No. 4.</i></p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Capsicum Vinegar</td> + <td class="tdr">6</td> + <td>ounces.</td> + </tr> + <tr> + <td>Tincture of Catechu</td> + <td class="tdr">4</td> + <td>drachms.</td> + </tr> +</table> + +<p class="noindent">Water, to make a pint. Mix, and use as the former. For the fœtor +that arises from the sloughing, the mouth and throat are to be occasionally +washed with a weak solution of chloride of lime, and, throughout +the whole disease, the room should be frequently sprinkled with aromatic +vinegar, or the chloride of lime or tin.</p> + +<p>Ordinary <i>sore throat</i> or hoarseness, when not a symptom of any more +severe illness, may usually be easily disposed of by rubbing the throat +freely with hartshorn and oil, and then enveloping the throat and neck +in two or three folds of hot flannel, plunging the feet two or +three times quickly in very hot water upon stepping into bed, and +placing a piece of Spanish juice in the mouth, allow it to dissolve there +during sleep. When the sore throat is attended with cold chills, a dry +hot skin and tendency to headache, before resorting to the liquorice +and being well covered up with clothes, the patient should drink about +half a pint of hot egg-flip made tolerably potent with a due proportion +of gin or rum.</p> + +<h3>CARE OF THE HANDS.</h3> + +<p>It is acknowledged, by common consent, that dirty and coarse hands +are marks of slothfulness and low breeding; while, on the contrary, +clean and delicate hands are evidences of cleanliness and refinement. +<span class="pagenum" id="Page_90">[90]</span>The person who has much manual labour to perform, cannot, of course, +be expected to keep his hands of that delicate shape and texture, which +another person, whose employment is light, may do. But, at the same +time, it is always possible, under any circumstances, to keep the hands +in that state during the intervals of labour, so that they shall not +appear displeasing to the eye.</p> + +<p>To promote the <i>softness</i> and <i>whiteness</i> of the skin, mild emollient +soaps, or those abounding in oil, should alone be used, by which means, +also, chaps and chilblains will generally be avoided. The coarse strong +kinds of soap, or those abounding in alkali, should, for a like reason, be +rejected, as they tend to render the skin rough, dry, and brittle. The +immersion of the hands in alkaline lyes, or strongly acidulated water, +has a like effect.</p> + +<p><i>Roughness of the skin</i> may generally be removed by a little sand +being mixed with the soap, or by rubbing the hands with pumice-stone +previously to applying the soap; in this operation care should be taken +not to allow the gritty particles to come into contact with nails, or they +will scratch them.</p> + +<p><i>Dirt from the hands</i> is more effectually removed by warm water +than cold; the hands, however, are liable to become dirty sooner +afterwards, and perhaps the best plan is to remove the dirt with warm +water, and afterwards rinse the hands in cold.</p> + +<p><i>Washing the hands too frequently</i> has a tendency to discolour them +with a brown or tawny hue. Under ordinary circumstances it will be +sufficient to wash the hands three times a day, namely, on rising, before +dinner, and on retiring to rest. After washing, the hands should be +carefully dried with a moderately coarse towel; this will promote a +free circulation through them, which will ultimately tend to enhance +their appearance. Exposure to cold winds and rain is detrimental to +the appearance of the hands, and gloves should always be worn.</p> + +<p><i>Fruit and ink stains</i> may be eradicated from the hands, by immersing +them in water, slightly acidulated with oxalic acid, or a few drops of +oil of vitriol, or to which a little pearlash or chloride of lime has been +added; observing afterwards to rinse them thoroughly in clean water, +and not to touch them with soap for some hours, as any alkaline +matter will bring back the stains. The hands may be <i>preserved dry</i> +for delicate work, by rubbing a little club moss, in fine powder, over +them.</p> + +<p><i>Hands that perspire, and are inordinately hot</i>, may arise from some +temporary derangement of the system, or from a constitutional peculiarity; +this may be partially remedied, by inserting the hands into +a water-jug full of water, and lowering them gradually until the elbows +reach, letting them remain at this point for two or three minutes; this +operation will, in general, keep the hands pleasantly cool for some +hours afterwards. In conclusion, it must be observed that an over-anxious +care for the state of the hands is to be deprecated. Some +persons who are possessed of a small and delicate hand are so vain +of it that they are constantly displaying it in an obtrusive manner, +which is very offensive to the looker-on. And in some instances the +<span class="pagenum" id="Page_91">[91]</span>fear of putting the shape and outline of the hand out of form, is so +great, that every kind of work is avoided, and even accomplishments, +such as the harp, piano, and guitar, are avoided, for fear of expanding +the hand, and flattening the extremities of the fingers; this is a preposterous +error, for the beauty of the hand does not alone consist in +whiteness and a statue-like contour, but in certain indurations, which +may be termed “expression,” and which are imparted by the pursuit +of suitable occupations, and appropriate accomplishments.</p> + +<h3>CARE OF THE FEET.</h3> + +<p>To preserve the feet in a proper condition, they should be frequently +soaked and well washed in warm or tepid water. Many persons are +subject to tender feet. This frequently arises from the use of thin +cotton or silk socks or stockings, and boots and shoes that are either +too tight or stiff, or not sufficiently porous to allow of the escape of +perspiration. Waterproof boots and shoes are on this account frequently +the cause of tender feet. The best remedy for tender feet is the +immediate adoption of worsted stockings or socks, and light easy shoes +of buckskin, goatskin, or some other equally soft kind of leather. For +the preservation of health, it is highly necessary to preserve the feet +dry; persons who are therefore exposed to the wet, or who have much +walking in wet weather, should be particular in wearing sound boots +and shoes; through neglecting this precaution, many persons have +brought on pulmonary complaints, which have frequently had a fatal +termination. Coldness and numbness of the feet is a complaint to +which some persons are subject, especially aged and delicate persons, +and those whose employment is sedentary. The best and most natural +remedy for this, is action, exercise, or friction—the former being always +adopted when possible. Retiring to rest with cold feet is especially to +be avoided, and persons so subject, should pace up and down the room +just previously to going to bed, until their feet have attained a warm +glow. Where this is impracticable, owing to weakness, old age, &c., +warm woollen stockings may be put on with great advantage, or the +hot water bottle had recourse to. The peculiarly disagreeable odour +emitted by offensive feet, may be remedied chiefly by scrupulous attention +to cleanliness, and by occasionally soaking the feet in warm water +to which a small quantity of chloride of lime or sal-ammoniac has been +added.</p> + +<h3>DISEASES OF THE HEART.</h3> + +<p>There are many affections of this vital organ that, professionally +speaking, do not merit the name of disease, being in fact but temporary +inconveniences, symptomatic derangements, or, as has been said, +affections; but which, nevertheless, for the sake of perspicuity, it +will be better to class generally under the one name of diseases +of the heart, separating them, however, from the graver maladies +<span class="pagenum" id="Page_92">[92]</span>by a distinct heading; and, as they form the lighter part of the subject, +treating of them before considering the more serious form of this class +of ailments. The heart, as the centre and source of the circulating +system, is liable to a considerable number of affections, both simple +and complex, which may be divided into two heads—the functional +or nervous, and the structural or organic.</p> + +<p><i>Functional, or Nervous Affections of the Heart.</i>—Under this head +are comprehended palpitation, syncope or fainting, angina pectoris, +and neuralgia of the heart; all of which, though occasionally very +distressing, and sometimes most alarming to the sufferer, are often +only symptoms of other affections, and consequently of minor importance; +and even when spontaneous, and producing considerable +bodily disturbance, seldom cause any real apprehension, and still +more rarely result in positive danger, and in this respect bear a +marked contrast to those diseases of the opposite class.</p> + +<p><i>Palpitation.</i>—By this term is understood those frequent, strong, +and irregular movements of the heart, occurring in individuals who +have no indications of organic disease; these movements may be +transient or continuous, frequently accompanied with an audible +sound, so loud, as to be heard at several yards from the patient. +Palpitation is often attended with a feeling of sinking and anxiety, +accompanied with fainting fits or syncope, and sometimes with a +pulsation at the pit of the stomach. The causes of palpitation, +irrespective of a naturally nervous temperament, hysteria and weakness, +are any strong emotions of the mind, long study, violent exercise, +or a continued passive repose, the debility consequent on fever, or +whatever weakens the standard of health. Besides these causes, +palpitation may also be a symptom of organic disease of the heart. +The persons most frequently affected with palpitation are females; +the slightest extra exertion, or exposure to damp foggy weather, +often suddenly producing a paroxysm, attended with pain in the +head, and a sense of numbness in the left side or arm. Persons +who suffer from spinal irritation are also liable to palpitation, attended +in such cases with a remarkable acceleration of the pulse, often +amounting to 160 beats in a minute. The respiration is generally +difficult, or easily rendered so, on the slightest exertion or mental +emotion, and frequently induced by the slightest pressure, such as +that of the stays on the chest, waist, or lower part of the spine, the +pain often being intolerable. Palpitation is very common in young +females between the ages of 15 and 25, especially where the occupation +is long and sedentary, as in factories, or in dressmakers’ establishments. +Indeed, palpitation, with very rare exceptions, may be said to be a +complaint peculiar to the female sex, and the more the occupation +of young women confines them to a close unvarying atmosphere, +the more prone are they to attacks of this troublesome disorder; and +the more exposed they are to the open air, the less frequent and the +less severe are all such maladies.</p> + +<p>There are few affections, even of the gravest character, whose +symptoms give rise to greater alarm in the mind of the patient, or +<span class="pagenum" id="Page_93">[93]</span>doubt and uncertainty to the inexperienced practitioner, than those +of a severe attack of palpitation: often before seeing his patient +he hears the irregular throbbing of the heart; on looking on the +white or lividly anxious countenance of the sufferer, fancies he reads +the external signs of the most formidable organic mischief, while, +in truth, a cheerful aspect, a few confident words, and the simplest +remedies, will not only remove all the unpleasant symptoms, but +restore the apparently diseased patient to health, and ultimately to +strength. It is only when the pulse is intermittent that any organic +disease is to be apprehended, the velocity or strength of the pulse +depending entirely on some accidental cause, more or less easily +removed.</p> + +<p><i>Treatment.</i>—Though the causes that excite palpitation are numerous, +they may all be reduced to two heads—that of inflammation or +a state of plethora, and a state of local or constitutional debility. +When palpitation can be traced to an inflammatory condition of body +it will be necessary, according to the age and the condition of the +patient, to reduce the circulation by bleeding, either from the arm, +or what is more usual, by leeches, or cupping glasses over the region +of the heart, or still better, between the shoulders, low down on the +spinal column, at the same time giving nauseating doses of tartar +emetic, hydrocyanic acid or tincture of digitalis, or foxglove. The +following mixture, combining all the advantages to be obtained from +each, may be safely substituted for one or either, having the power +to allay inflammatory action, reduce the circulation, subdue pain, +and promote a beneficial action on the skin.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Camphor Water</td> + <td class="tdr">6</td> + <td>ounces.</td> + </tr> + <tr> + <td>Powdered Nitre</td> + <td class="tdr">1</td> + <td>scruple.</td> + </tr> + <tr> + <td>Tartar Emetic</td> + <td class="tdr">3</td> + <td>grains.</td> + </tr> + <tr> + <td>Laudanum</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">Dissolve and mix. Give two table-spoonfuls at once, and one spoonful +every two or three hours afterwards.</p> + +<p>At the same time a low diet, +rest, quietude, and strict attention to the state of the stomach and +digestive organs, are imperatively necessary. Where, however, the +exciting cause is debility, the system must be in the first case braced +by cold bathing or the shower bath, followed by vigorous friction +along the spine with the flesh-brush; tonics and steel in all shapes, +as chalybeate waters, or steel, wine or pills, or the usual iron and +myrrh mixture; to this must be added change of air, a rich and +liberal diet, and exercise either on horseback or by walking. The +next affection of the heart is</p> + +<p><i>Syncope, or fainting</i>, which is characterised by an indescribable +sense of distress and feeling of faintness; the eyes grow dim, and +are covered with a kind of film, attended with noises in the ears; +the face and lips are pale, a cold perspiration breaks out on the body, +the mind succumbs and grows confused, the body totters, and if not +supported, falls; respiration becomes imperceptible, and the pulse +<span class="pagenum" id="Page_94">[94]</span>is reduced to an irregular flutter. For a further account and treatment, +see <span class="smcap">Fainting</span>.</p> + +<p><i>Angina Pectoris.</i>—The first symptoms of this distressing complaint +are a sudden and violent pain across the chest, coming on upon any +slight exertion, such as going upstairs, or after a hearty meal. The +pain gradually extends to the shoulder, and runs down to about the +middle of the arm, accompanied with a sense of stricture or tightness +across the chest, the pain becoming so acute as to threaten the patient +with instant death. The pulse sinks and becomes weak and irregular, +the countenance is colourless, cold sweats succeed, and a constant +cough, and after a time an expectoration of a scanty viscid mucus. +When the paroxysm first comes on, the patient is compelled to stand +perfectly still, as the only relief he can obtain from the agony of +his suffering is an absolute repose. After a time the fit comes on +from the slightest cause or mental excitement, and often attacks +him in the night upon waking from his first sleep. Angina pectoris +is generally a disease of advanced life, and is often accompanied with +flatulence, and common to gouty or rheumatic and sedentary habits +of body; and though sometimes a symptom of functional derangement, +is more frequently a characteristic of serious organic disease.</p> + +<p><i>Treatment.</i>—The first indication is to relieve the urgency of the +symptoms, and then between the pauses of the paroxysm administer +remedies, to prevent the return of the disease. Bleeding is occasionally +beneficial in this affection, but it must be employed in the earliest +stage, and only a small quantity of blood taken from the patient, +who is to be kept in a recumbent position, and as quiet as possible. +Where there is much dyspepsia or gastric disturbance, an emetic is +useful; but the main dependence for relief lies in the employment +of anti-spasmodics and carminatives.</p> + +<p>The following mixture, as containing the best of both classes, may +be taken in the manner directed.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Aromatic Confection</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> + <tr> + <td>Peppermint Water</td> + <td class="tdr">6</td> + <td>ounces.</td> + </tr> +</table> + +<p class="noindent">Rub smoothly down in a mortar, and add</p> + +<table class="recipe"> + <tr> + <td>Tincture of Cardamoms, compound</td> + <td class="tdr">1</td> + <td>ounce.</td> + </tr> + <tr> + <td>Laudanum</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> + <tr> + <td>Compound Spirits of Ether, or Hoffman’s Anodyne</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> +</table> + +<p class="noindent">Mix. If the pain is very severe, take three table-spoonfuls, two +more in three hours, and one every four hours afterwards; or, when +the symptoms are less urgent, two table-spoonfuls every four or six +hours.</p> + +<p>Concurrent with the mixture, a blister or strong warming +plaster should be laid over the left breast, according to the severity +of the pain, and the spine between the shoulders rubbed with warm +turpentine, or an embrocation composed of equal parts of camphorated +<span class="pagenum" id="Page_95">[95]</span>oil, turpentine, and oil of amber. Having by these means, and strict +repose, subdued the paroxysms, means must be adopted to prevent, +if possible, a recurrence of the disease. This may be effected by +removing all the exciting causes; by diminishing plethora, through +aperients and low diet, by a diminution of animal and a preponderance +of vegetable food; by avoiding all stimulants, spices, and heating +substances, and by guarding against all violent emotions of the mind, +or sudden and undue exertion or exercise. As all the symptoms +of angina pectoris may be caused by dyspepsia, the state of the +stomach should always command the first and most important consideration.</p> + +<p>The next and last of the functional diseases of this organ is <i>neuralgia +of the heart</i>, which differs chiefly from angina pectoris in being characterised +by sharp darting pains in the left breast, but unattended by +any obstruction in the respiration, and in most cases without any +change in the heart’s action or the pulse. It is purely a nervous +complaint, and, like the previous affections, most frequently dependent +on dyspepsia or flatulence, and a constipated state of the system.</p> + +<p>The <i>treatment</i> must be regulated by the causes that may seem to +have induced the neuralgia; though, as a local application, to allay +the pain of the paroxysms, a plaster of belladonna or opium and +litharge will, in all cases, be found of very great advantage, and +may, irrespective of any mode of internal treatment, be kept on the +chest for some considerable time. There is also another form of +heart affection sometimes met with, though not universally acknowledged +by the profession, called spasm of the heart, in which the treatment +must depend upon the age, sex, and strength of the patient; the +chief remedies, however, being the hot bath, stimulants, such as +ether and ammonia, and counter-irritation by friction.</p> + +<p>The other class of diseases to which the heart is liable are those +which affect the tissue or substance of the organ itself, and are known +as structural or organic diseases; all of them are, consequently, highly +dangerous and often mortal maladies, and are called:—1. Inflammation, +chronic and acute, of the bag of the heart—Pericarditis. 2. Of the +substance of the heart—Carditis. 3. Hypertrophy, or enlargement of +the heart, either of the whole organ or a part, and frequently accompanied +with ossification, softening, or dilatation, sometimes regarded +as a distinct disease. 4. Atrophy, or wasting of the heart, a species +of emaciation of the organ by which the heart of a full-grown man +or woman becomes as reduced as that of a child—in other words, +less than half its natural dimensions—and its texture growing so +attenuated as to be as thin as tissue or bank paper. Nearly all these +affections of the heart, however distressing their symptoms may be, +almost always, when not the result of structural mischief, proceed +from a faulty state of the digestive organs, and are frequently entirely +cured by an assafœtida pill taken two or three times a week at bed-time, +and a little burnt soda and rhubarb in the morning; and it is +only when pain and great oppression occur that recourse need be had +to ether, opium, or anti-spasmodics.</p> + +<p><span class="pagenum" id="Page_96">[96]</span></p> + +<h3>GOUT.</h3> + +<p>The chain of symptoms which give rise to those general and local +affections, which are professionally denominated gout, proceed from +some constitutional disturbance, of the nature of which medical +science is yet completely ignorant. The symptoms have hitherto been +regarded as the disease, and it has been found, that whenever these +have been duly developed and have passed away, the system, as if +relieved of some acrid poison, has recovered its elasticity and tone; +leaving the patient in the enjoyment of a state of health superior to +that usually possessed. Gout appears to be a state of diseased action, +gradually vitiating the humours of the body, and accumulating a morbid +condition of the system, till the impaired or overcharged organs +becoming unable to perform their functions, that disturbance in the +physical economy takes place known to us as gout, that is, the symptoms, +which indicate the first of the three varieties into which the disease is +divided, namely, the acute: the second is, when these symptoms +suddenly cease in the part where they commenced, and fly to some +internal organ, when it is called retrocedent; and the third, when the +system becomes habituated to the malady, which, though mitigated as +respects suffering, continues in a permanent but subdued force, when it +is called chronic gout. Gout is usually divided into four species or +distinctive forms, as—</p> + +<p>1. <i>Regular gout</i>, attended with violent inflammation of the joints, +enduring for several days, and then receding gradually, with swelling, +itching, and disquamation or peeling off of the cuticle.</p> + +<p>2. <i>Atonic gout</i>, attended with debility of stomach or some other +internal part, either with or without inflammation of the joints, +accompanied with flying pains and considerable dyspepsia or +indigestion.</p> + +<p>3. <i>Retrocedent gout</i>, marked by inflammation of the joints, suddenly +disappearing, and followed by immediate debility of the stomach or some +other internal organ.</p> + +<p>4. <i>Misplaced gout</i>, shown by inflammation of some internal part, +preceded or not by some affection of the joints, which, however, quickly +disappears.</p> + +<p><i>General symptoms.</i>—Dyspepsia, flatulence, lassitude, torpor, low spirits, +cold and numbed extremities, with pricking and gnawing sensations in +the part, cramps, turgescence of the veins of the foot and leg; the +paroxysms usually coming on about two in the morning, with excruciating +pains in the joint of the great toe, succeeded by shiverings, a sense of +horror and general fever; the pain goes on increasing till the following +evening, when it reaches its acme of suffering, from which time it +gradually declines, a moisture breaks out on the body, and the patient +begins to breathe in freedom, he falls into a tranquil sleep, and discovers +on waking that the part so lately in torture is entirely free from pain, +but swollen and inflamed.</p> + +<p><i>Treatment.</i>—In this disease the first indication is, to alleviate pain, +<span class="pagenum" id="Page_97">[97]</span>which must be effected by giving an opiate of sufficient strength to +effect that purpose, and at the same time, to shorten the paroxysm, +exciting an action on the skin. To effect both these objects at once, +doses of the following mixture should be taken every two hours till the +desired result has been attained:—</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Solution of Acetate of Ammonia</td> + <td class="tdr">2</td> + <td>ounces.</td> + </tr> + <tr> + <td>Spirits of Nitre</td> + <td class="tdr">3</td> + <td>drachms.</td> + </tr> + <tr> + <td>Antimonial Wine</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> + <tr> + <td>Tincture of Squills</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> + <tr> + <td>Laudanum</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> + <tr> + <td>Camphor Water</td> + <td class="tdr">3</td> + <td>ounces.</td> + </tr> +</table> + +<p class="noindent">Mix; two table-spoonfuls to be taken for a dose. The affected part is to +be enveloped in soft wool or flannel, and the patient’s mind soothed; the +limb kept at perfect rest, all exciting aliment discontinued, and where +the patient is young, a low and abstemious dietary insisted on, and if +necessary once or twice a week giving a mild purgative of magnesia +and Epsom salts. When the paroxysms have been subdued, the +colchicum, which some regard with so much favour, may be given either +in half drachm doses of the wine or tincture, or in, what is better, the +following formulary; but however taken, this drug should be always +preceded by an aperient medicine.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Epsom Salts</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> + <tr> + <td>Magnesia</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Peppermint Water</td> + <td class="tdr"><span class="frac">6</span></td> + <td>ounces.</td> + </tr> + <tr> + <td>Wine of Colchicum</td> + <td class="tdr"><span class="frac">3</span></td> + <td>drachms.</td> + </tr> +</table> + +<p class="noindent">Mix, and take one table-spoonful three times a day. When the joint +will bear friction, the flesh-brush should be used daily, a milk and +vegetable diet pursued, exercise and change of air adopted, and, where +possible, the bath or chalybeate waters moderately taken. The gouty +deposits or concretions formed in joints of persons afflicted with gout, +or chalk stones, as they are commonly called, consisting of an insoluble +<i>urate of soda</i>, can only be dissipated in one way, by the steady use of +benzoic acid, which, in doses of one scruple combined with two drachms +of the carbonate of potass, is to be taken dissolved in water every +day an hour after breakfast and dinner, and continued till the +depositions are absorbed.</p> + +<h3>RHEUMATISM.</h3> + +<p>A very painful disease which affects the muscles and joints of the +human body, chiefly the larger joints and most important muscles, as +those of and around the shoulder, hip, knees, and back. Rheumatism +is divided into acute and chronic; or that condition, when the disease +is in vigour and freshness attended with extreme pain, and more or +<span class="pagenum" id="Page_98">[98]</span>less of general fever, and that state, when the system, by long acquaintance +with the disease, has become familiar to its attack, and it +comes on from any trifling exposure to cold, and after affecting a +larger or smaller surface, declines of its own accord—all the symptoms +however, being materially lighter than in the acute state. Besides +being acute and chronic, rheumatism is very often both general and +local, and this, under both previous conditions, and the diseases known +as lumbago and sciatica, are merely forms of acute or chronic <i>local</i> +rheumatism.</p> + +<p><span class="smcap">Acute Rheumatism</span>, or <span class="smcap">Rheumatic Fever</span>, is a disease which, +in many of its symptoms, strongly resembles inflammatory fever, and +usually commences after the languor, restlessness, and shivering, +which precede all febrile actions, and is attended with great heat, +much thirst, headache, a quick bounding pulse, white tongue, constipated +bowels, and acute pain either confined to one or two parts, or +more generally diffused over the body. There is at the same time +an oppression in the breathing, the abdomen is often tense and tumid, +and the secretion from the bladder, scant, and of a deep red colour; +while, from the surface of the body a perspiration breaks out, which, +though unattended with relief, by its peculiar acid smell defines the +disease, and affords a good diagnosis, before asking the patient a single +question. Upon entering the room the air seems redolent of stale +vinegar, and this fact, while helping the physician to a suggestion +of the disease, serves to define the attack from inflammatory or any +other form of fever. Another characteristic and distinctive symptom +of this disease, is the increase of pain in the course of the muscles +on any attempt to move the patient into another position. The +symptoms, if from the first unrelieved, gradually increase in intensity; +and the pulse in such cases becomes, in addition to its velocity, hard +and jerking. In all cases the symptoms are aggravated at night, and +remit their violence in the morning. The pain though sometimes +intense, is not always continuous, it is often only partial in its situation, +and sometimes abates for hours, but in all cases it is the <i>last</i> symptom +the patient loses. The disease after a course of from fifteen to thirty days +subsides, often leaving one or more members in a state of chronic +tumefaction.</p> + +<p>The causes that induce rheumatic fever, are generally exposure to +cold damp air, or transitions from a warm moist atmosphere into a +cold or wet one, and the period most liable to an attack is that of youth +and vigorous manhood, the full-bodied and the active, rather than +the spare and torpid; and men more frequently than women. The +only other disease with which rheumatism can be confounded, is gout, +and from this it can always be known by the indigestion and little +constitutional disturbances which always precede gout; and lastly, +by that disease attacking the <i>small joints</i>, as the toes or fingers, +instead of, as in rheumatism, the shoulder, knee, or hip.</p> + +<p><i>Treatment.</i>—Bleeding has always been regarded as the chief if not +sovereign remedy in this disease; but as depletion is known to +favour that dangerous state known as <i>metastasis</i>, or a sudden removal +<span class="pagenum" id="Page_99">[99]</span>of the disease from one part to another; and, not unfrequently, from +the surface to some internal organ, bleeding should, therefore, if possible, +not be repeated, the physician depending upon other means to +effect the depletion necessary. Indeed, in many cases, the extraction +of blood from the system is quite uncalled for, as all its benefits can +be obtained by less serious and equally efficacious remedies, and by +adopting the following mode of treatment—one that will generally +be found sufficient to render the lancet quite unnecessary; or should +bleeding in the first stage have been adopted, it may be employed +with equal advantage after; only in that case, it will be less requisite +to give the aperient pills in such large doses.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Powdered Nitre</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> + <tr> + <td>Tartar Emetic</td> + <td class="tdr">4</td> + <td>grains.</td> + </tr> + <tr> + <td>Camphor Water</td> + <td class="tdr">10</td> + <td>ounces.</td> + </tr> + <tr> + <td>Laudanum</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> +</table> + +<p class="noindent">Mix. Give two large table-spoonfuls every three hours, apply a +bottle of hot water to the feet, and administer two of the following pills +an hour after the first dose of the mixture, and one every six hours +after, till an effectual action is excited in the bowels, when they are +to be discontinued.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Compound Extract of Colocynth</td> + <td class="tdr">1</td> + <td>scruple.</td> + </tr> + <tr> + <td>Calomel</td> + <td class="tdr">15</td> + <td>grains.</td> + </tr> + <tr> + <td>Camphor, powdered</td> + <td class="tdr">4</td> + <td>grains.</td> + </tr> + <tr> + <td>Croton Oil</td> + <td class="tdr">2</td> + <td>drops.</td> + </tr> +</table> + +<p class="noindent">Mix thoroughly together, make into a mass, and divide into six pills. +Should the pain continue excessive, and the patient be debarred from +sleep by the nightly irritation, either twenty-five drops of laudanum, +in half a wine-glass of water, with a tea-spoonful of spirits of sweet +nitre, is to be given to him, if an adult, at bed-time; or else ten grains +of Dover’s powder in a little gruel; and should it be required (one +or the other), repeated at night for two, three, or more occasions, +as may be needed; the patient, during the day, reverting to the mixture +and an occasional pill, sufficient to excite one or two actions in +the twenty-four hours. Thin gruel, lemonade, or linseed tea as a +diluent, are to be used frequently to quench the thirst, and a diet of +the least solid or exciting kind established till all the febrile symptoms +are subdued. After a lapse of from four to twelve days, the inflammatory +stage, or the acute form of the disease, will generally have +been passed through; after which, the treatment assumes a different +form, such as <i>chronic</i> rheumatism, though this term strictly signifies +a disease of considerable standing; for the sake of perspicuity, that +condition of the system existing at the termination of the acute form, +has been classed under it, which, though not correct as to fact, is +perfectly so as respects treatment, which is analogous in all conditions +not attended with inflammatory fever. In chronic rheumatism, the +<span class="pagenum" id="Page_100">[100]</span>inflammation and the pain are both confined to the locality or part, +and the object of the treatment is to allay that pain by reducing the +inflamed condition of the muscle or member. This is effected either +by internal remedies, or what are called constitutional means, or +through friction, by producing counter-irritation, or an artificial +inflammation in the parts of the body immediately above the suffering +place; or else by a judicious blending of the two modes of practice.</p> + +<p>When the fever, or the acute stage has been subdued by the means +already mentioned, and a part of the body remains swollen and tender, +or when in old cases this condition comes on without other symptoms, +the following mixture is to be given, and the part carefully guarded +from the cold.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Solution of Acetate of Ammonia</td> + <td class="tdr"><span class="frac">2</span></td> + <td>ounces.</td> + </tr> + <tr> + <td>Wine of Colchicum</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> + <tr> + <td>Syrup of Saffron</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms.</td> + </tr> + <tr> + <td>Camphor Water</td> + <td class="tdr">3½</td> + <td>ounces.</td> + </tr> +</table> + +<p class="noindent">Mix, and give a table-spoonful every three hours, and one of the following +pills every night an hour before bed-time.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Ipecacuanha</td> + <td class="tdr">3</td> + <td>grains.</td> + </tr> + <tr> + <td>Acetate of Morphia</td> + <td class="tdr">1</td> + <td>grain.</td> + </tr> + <tr> + <td>Liquorice Powder</td> + <td class="tdr">10</td> + <td>grains.</td> + </tr> +</table> + +<p class="noindent">Mix well, form into a mass with conserve, and divide into six pills.</p> + +<p>When the health is debilitated, and the appetite defective, a grain +of quinine made into a pill may be taken an hour before each meal +for a succession of days. If this course is not marked with early +benefit, it will be necessary to employ friction, which may be carried +on concurrently with the medicine, and the best agent for this purpose +is the camphorated oil, which is to be rubbed gently but steadily in +with the hand for several minutes three times a day, after a few days, +or in old standing rheumatisms, increasing the strength at first by +adding a third part of turpentine to the camphorated oil, and finally +another third of spirits of hartshorn. Mustard plasters and even +blisters are sometimes employed in cases of inveterate rheumatism, +but the steady and judicious use of a stimulating embrocation with +a hot bath, friction with the flesh-brush, warm clothing and exercise, +will in almost every case cure a chronic rheumatism without the +necessity of either rubifacient or blister.</p> + +<h3>TIC-DOULOUREUX.</h3> + +<p>This extremely painful affection of the nerves of the face, though +receiving a special name, is in nothing different—except in the more +acute violence of its pain—from the general or local forms of neuralgia; +<span class="pagenum" id="Page_101">[101]</span>an inflamed or highly sensitive condition of a certain nerve or set of +nerves, the result of constitutional disturbance, indigestion, or wounds +in the course of one or other of the filaments of the nerves, being both +the exciting cause and the disease itself. The causes that most frequently +produce tic-douloureux, are almost always some long standing +functional derangement of the digestive organs, affections of the liver +or of the kidneys, or alimentary canal. Next in frequency to these +causes, is exposure to long-sustained fatigue or sudden heat or cold, +applied to the body, and sometimes sleeping in the sun. Tic-douloureux +has been frequently known to follow a halt, during a long march in +India, and like tetanus too, tic-douloureux sometimes supervenes upon +wounds; and years after the injury, whether punctured, gunshot, or +incised, has been healed, this agonising disease will break out upon +any sudden application of heat or cold to the body, or indeed after +any deep emotion of the mind. Whatever may be the predisposing +cause, the suffering and consequences induced bear no proportion in +their intensity to the insignificance of the agents that give rise to the +disease.</p> + +<p>The <i>symptoms</i> of tic-douloureux commence with a sudden plunging +throbbing pain, darting as it were from over the eye, out of the cheekbone, +under the orbit, or from the side of the lower jaw, and spreading, +if the paroxysms are long continued, over the whole of one side of the +face from forehead to chin. The pain is so abrupt, peculiar, and intense, +as almost to deprive the sufferer of breath in its first assault. These +shooting, throbbing, and as they are justly called, agonizing pains +continue for an uncertain time, from only a few minutes to one or more +hours in duration, subsiding either by degrees or by an instant cessation +of pain, and ending as abruptly as the first shock began. Tic-douloureux +is distinguished from tooth-ache by the situation, and from rheumatism, +the only other affection it can be confounded with, by the peculiarity +and violence of the pain, the shortness of its duration, by always coming +on in paroxysms, and by the absence of all swelling and redness over +the part. A peculiarity of this disease is, that though sometimes +induced by the slightest touch of the finger, or the faintest breath of +cold air, at another time the part may be slapped or rubbed with +impunity.</p> + +<p><i>Treatment.</i>—This consists, in the first instance, acting on the digestive +organs, correcting the functional disturbance, and lastly by elevating +the tone of the system, and enabling it to restore the irritated nerves +to a pristine soundness, or if this cannot be done by constitutional +means, by the employment of <i>local</i> remedies for that purpose. First, +the best mode of acting on the digestive organs is by the steady +employment of gentle aperients, care being taken to avoid any active +or drastic purgative. For this purpose, a five grain compound rhubarb +pill should be taken every night for several days till the bowels are +brought into a healthy state, or a pill composed of equal parts of the +compound rhubarb and colocynth pill may be substituted, where a +little more active medicine is needed, the nightly dose being the same +in this as the former. Secondly, to correct the functional disturbance, +<span class="pagenum" id="Page_102">[102]</span>if, as most frequently, the result of indigestion, two table-spoonfuls of +the following mixture are to be taken every four or six hours.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Hops</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> + <tr> + <td>Cascarilla, bruised</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> + <tr> + <td>Cloves, bruised</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> +</table> + +<p class="noindent">Infuse in a pint of boiling water for twelve hours; add</p> + +<table class="recipe"> + <tr> + <td>Carbonate of Potass</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> +</table> + +<p class="noindent">Dissolve, and strain for use. Or where the stomach is cold and weak, +as in advanced life, let the patient take a tea-spoonful of <i>Gregory’s +powder</i> in a little peppermint water twice or three times a day. +Thirdly, to elevate the tone of the system, the body must be braced by +tonics, which may be effected by either of the two following forms +of medicine.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Carbonate of Iron</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> + <tr> + <td>Sulphate of Quinine</td> + <td class="tdr">18</td> + <td>grains.</td> + </tr> +</table> + +<p class="noindent">Mix, and divide into six powders, one to be taken three times a day; +or, take of</p> + +<table class="recipe"> + <tr> + <td>Infusion of Quassia</td> + <td class="tdr">8</td> + <td>ounces.</td> + </tr> + <tr> + <td>Quinine</td> + <td class="tdr">1</td> + <td>scruple.</td> + </tr> + <tr> + <td>Diluted Sulphuric Acid</td> + <td class="tdr">30</td> + <td>drops.</td> + </tr> +</table> + +<p class="noindent">Dissolve; two table-spoonfuls to be taken three times a day. Accompanying +the tonic course, the patient should take several glasses of +wine during the day, or else an equivalent of the best stout, and should +live on a liberal dietary, taking as much exercise as is compatible +with age and strength. When, in despite of all such remedial means, +the paroxysms of pain continue, it often becomes necessary to relieve +any local congestion that may exist around the nerve, either by the +application of five or six leeches over the source of the pain, or by +the employment of cupping glasses or a mustard plaster. In case of +both of these means failing, a blister may be applied behind the ear +of the affected side, and in extreme cases a blister down the spine at +the nape of the neck, which must be converted into an issue, and kept +open for a week or two. It is seldom, however, that this has to be +resorted to, the disease, however intense the paroxysms, generally +yielding to any one course if steadily and judiciously carried through, +unless, indeed, the disease is the consequence of a system shattered by +wounds, campaigns, and climate, then, and only under such unfavourable +circumstances, tic-douloureux becomes most formidable. The +discovery of chloroform has, however, placed in the physician’s hand +a boon that in a disease of this nature is in truth a very blessing to +<span class="pagenum" id="Page_103">[103]</span>suffering nature, and may be employed in conditions of system and +under circumstances where opium, morphia, brandy, and both narcotics +and stimulants are inadmissible, or, from the necessary dose to effect +relief, would be dangerous.</p> + +<h3>NEURALGIA.</h3> + +<p>A disease of the nerves, so called from a pain in the nerve. It is +a form of nervous affection, that may either arise of itself, or be the +result of some other constitutional disturbance. Neuralgia may either +attack the root of the nerve, or where it arises from the brain or spinal +marrow, attend its whole course, or only manifest itself in its branches, +or even at the final termination of its smallest filament. According to +the part affected, the disease has obtained different names. When the +course of the nerve is affected, as in the hip or leg, it is called sciatica; +when the extremity is affected, if in the teeth, it is called tooth-ache; +and when the twigs and branches of the face are involved, tic-douloureux. +The pain attending all neuralgic affections, is of the most acute and +agonising description, being sharp, sudden, and plunging; coming on +in a moment, and after a paroxysm of intense suffering, abating as +abruptly as it commenced; and so erratic and uncertain are its attacks, +that it will sometimes be induced by the most trivial motion, action, +or lightest contact, while, not unfrequently, a blow or hard pressure +has no effect on the part. The twitching, or tic, that attends neuralgia +so frequently, is always more marked where there are many small +muscles in the neighbourhood, an aching numbness being left in the +part for some time after the subsidence of the more acute pain. +Neuralgia, as well as attacking the root, course, and extremities of a +nerve, occasionally shows itself in the organ to which the nerve ultimately +distributes itself, as in the heart, in <i>angina pectoris</i>, the breasts +of females, and other organs. Though the subject of neuralgia has +been deeply investigated, no satisfactory hypothesis has been yet come +to, to account for the origin of the disease; and whether it depends +upon a morbid state of the nerve, inflammation of the neurilemma, or +sheath of the nerve, from pressure, or some unhealthy condition of the +nervous centres, is still an undecided question. The treatment of this +most agonising disease must depend, as far it can be ascertained, upon +the supposed cause. When it is symptomatic, the treatment is much +easier and more simple, and must be regulated by that cause, the first +endeavour being to remove the primary disease, and after brace the +system by chalybeate, tonics, wine, bark, and exercise. When idiopathic, +however, the most opposite treatments have occasionally been successful, +and sometimes all modes of cure have failed; and when physician and +patient have both been exhausted with fruitless efforts, the malady has +subsided of itself. As a general rule, however, the constitutional tonic +and anodyne system, with counter-irritation, has been found the most +successful practice; the three modes enjoined very frequently effecting +<span class="pagenum" id="Page_104">[104]</span>what neither the tonic, the sedative, nor the local irritation alone could +achieve.</p> + +<p>The safest mode of procedure in facial neuralgia, is to take an +aperient pill, and the best for this purpose is the compound assafœtida, +to be followed every four hours by a pill containing two grains of +quinine for twenty-four hours; and during the second day, twenty +grains of carbonate of iron in a little water, at the same periods, for +the same time. Should the pain be unabated on the third day, either a +couple of leeches are to be applied as near the seat of pain as possible, +or a mustard and flour poultice, kept on for half an hour, with a glass +of wine every four hours, and twenty to thirty drops of laudanum at +bed-time, in conjunction with one or two assafœtida pills. Should +these remedies fail of effect, the conjoined systems may then be adopted, +and the following mixture and powders given as directed.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Carbonate of Ammonia</td> + <td class="tdr">25</td> + <td>grains.</td> + </tr> + <tr> + <td>Dover’s Powder</td> + <td class="tdr">40</td> + <td>grains.</td> + </tr> + <tr> + <td>Camphor Water</td> + <td class="tdr">6</td> + <td>ounces.</td> + </tr> + <tr> + <td>Spirits of Ether</td> + <td class="tdr">1</td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">Mix. Two table-spoonfuls every four hours.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Carbonate of Iron</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> + <tr> + <td>Quinine</td> + <td class="tdr">12</td> + <td>grains.</td> + </tr> + <tr> + <td>Dry Carbonate of Soda</td> + <td class="tdr">20</td> + <td>grains.</td> + </tr> +</table> + +<p class="noindent">Mix, and divide into six powders, one to be taken in jelly or water an +hour after each dose of the mixture. At the same time, apply a small +blister behind the ear of the part affected.</p> + +<p>In some constitutions, it is +necessary to resort to extreme doses, both of sedatives and stimulants, +before any mitigation of the tormenting pain can be effected; and then +it is necessary to give opium, rather in regard to the effect desired +than with any reference to its conventional dose, and administer wine +out of goblets, rather than in glasses. Such cases are unfortunately +by no means rare, but they are such that no suffering should induce +a patient to adopt on his own responsibility, and unsanctioned by a +medical man.</p> + +<p>Electricity and galvanism have been so often employed for empirical +purposes, and many, only partially informed of their real efficacy, are +prejudiced against their use as health-restoring agents: it has therefore +been thought advisable to give the medical routine of cure before +pointing out a safe, easy, and very admirable remedial agent in the +electro-galvanic chain, a small portable battery, that can be worn on +any part of the body, and which, by keeping up a constant galvanic +wave through the affected nerve, acts as a sedative, by equalizing the +nervous current, and often affording relief where all other means have +failed to effect a moment’s cessation of pain. The electro-galvanic +chains, manufactured and invented by Pulvermacher, may be applied +in any stage or in any kind of neuralgic pain, always with safety and +relief, and in many cases with permanent cure.</p> + +<p><span class="pagenum" id="Page_105">[105]</span></p> + +<h3>LUMBAGO.</h3> + +<p>A painful affection of the muscles of the loins and small of the +back; a rheumatism, or sub-acute inflammation of the muscular fibres +of the part. Lumbago, like other forms of rheumatism, is induced by +exposure to cold, moisture, or wet, from over-heating the body, and +while in a state of perspiration, being exposed to draughts or cold air. +When of long standing, it is not unusual for the kidneys to sympathise +with the external inflammation, and complicate the disease.</p> + +<p>The <i>symptoms</i> of lumbago are too well known to require recapitulation; +and as respects the <i>treatment</i>, the hot bath, either the complete +or hip, is in all cases the first and most important means to adopt, +being followed up by a vigorous rubbing in of the following embrocation +twice a day, and the exhibition of thirty drops of the spirits +of turpentine in a little gin, with a small quantity of water, upon +going to bed.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Camphorated Oil</td> + <td class="tdr"><span class="frac">2</span></td> + <td>ounces.</td> + </tr> + <tr> + <td>Oil of Amber and Turpentine, of each</td> + <td class="tdr"><span class="frac">1</span></td> + <td>ounce.</td> + </tr> + <tr> + <td>Spirits of Hartshorn</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> +</table> + +<p class="noindent">Mix, and use as an embrocation.</p> + +<p>Where the pain is excessive, and the rest is disturbed, ten grains +of Dover’s powder should be taken at bed-time in a little gruel, and +a bottle of hot water placed under the hollow of the back. When +the acuteness of the disease is subdued, it is advisable to wear a +warm plaster on the loins for some short time afterwards, to keep +up the heat, and guard against cold and a relapse.</p> + +<h3>RING-WORM.</h3> + +<p>This is a disease of the skin, and arises most frequently from +coming in contact with those already affected by it; in some habits +there is evidently a predisposition to it. It is a disease more frequently +met with in warm climates than in cold ones, is of an exceedingly +contagious nature, and in inveterate cases is very difficult to eradicate. +It shows itself in small red pimples, which break out in a circular +form, and contain a thin acrid (pungent) fluid. When the body is +heated by exercise these itch intolerably, and upon being rubbed, +discharge their contents, which by falling on the neighbouring parts, +spread the disease to a considerable degree. The original size of the +circle formed by the pimples, is usually about that of a sixpenny +piece; but in process of time it will become, if neglected, as large +as a man’s hand. Numerous are the remedies proposed for this very +unpleasant complaint, but none are <i>certain</i> except the following; +and if <i>no other application has been previously used</i>, its success is +<span class="pagenum" id="Page_106">[106]</span>sure:—two-thirds of pyroligneous acid to one-third of water; rub the +spots carefully for three mornings: if cured, a scurf will appear, which +must be softened with cold cream, or lard without salt, but no soap +or water must be used.</p> + +<p>It is desirable to cut off the hair from the immediate neighbourhood +of the ring; and after the cure is effected, weaken the lotion +still further, by the addition of more water, and well wash the head +all over with it. It seldom happens that an internal use of medicine +is requisite; but where the disease is very inveterate, we would recommend +a powder to be given at bed-time once or twice. The following +will answer very well for a child of seven years of age.</p> + +<table class="recipe"> + <tr> + <td>Calomel</td> + <td class="tdr">1</td> + <td>grain.</td> + </tr> + <tr> + <td>Jalap, Powder</td> + <td class="tdr">8</td> + <td>grains.</td> + </tr> +</table> + +<p>If other applications have been tried, the cure will not be so speedy.</p> + +<h3>SPRAINS</h3> + +<p>Consist in straining, wrenching, or tearing of the ligaments or tough +structures which bind bones together to form joints. The wrist and +ankle are the joints most commonly sprained. Sprains are among +the most severe accidents to which we are subject, as regards the +part itself; the pain is, at the moment, excruciating, often continues +so on the slightest movement, and too frequently lays the foundation +of what is commonly called White Swelling.</p> + +<p>To treat a sprain properly, it should be kept perfectly at rest; and +if it be of the ankle or knee, the patient must lie in bed, or on a +sofa. Warm, moist flannels should be repeatedly applied for some +hours, and a bread-and-water poultice on going to bed. These should +be continued for some days, and no attempt made to use the joint. +If the pain be very severe, and it continues so for the first or following +days, leeches may be applied, and repeated if necessary. Some +persons are fond of putting on a vinegar poultice at once; but this +is better left alone till the tenderness has subsided, and there remains +only a little pain and stiffness in the joint. Then a vinegar poultice +is a very good application, as it produces a diversion of the inflammation +going on in the ligaments, by bringing out a crop of pimples +on the skin, at a time when the pressure of rubbing in any stimulating +lotion cannot be borne.</p> + +<p>When the pain has entirely ceased, the joint must not be carelessly +used; and, if it be the knee or ankle sprained, walking till the joints +become weak and ache must be most carefully avoided, as irreparable +mischief is thereby very often caused. Short and gentle walks only, +therefore, may be taken; and may be repeated by degrees more +frequently during the day, if they do not produce pain or fatigue.</p> + +<p>A joint often swells a long time after a sprain; under which circumstance +it is best to bind it up with straps of soap-plaster, or a roller.</p> + +<p><span class="pagenum" id="Page_107">[107]</span></p> + +<h3>CHILBLAINS.</h3> + +<p>Chilblains consist of a peculiar inflammation of the skin of parts +exposed to sudden alternations of temperature. They occur on the +nose, ear, hands, but most frequently on the feet. The reason why +they occur more frequently on the hands and feet is, because persons +are apt directly they come in from the frosty air, to warm +those parts at the fire. The face does not get warmed in the same +manner, or its skin would be equally liable to chilblains.</p> + +<p>In this inflammation, which constitutes chilblains, the sides of the +small blood-vessels become paralyzed, and losing their contractility, +are dilated by the pressure of the blood within them. If the inflammation +be not abated, that is to say, if the little blood-vessels are +not restored to their original size, and to their natural contractility, +they burst, and matter will be formed, or mortification may ensue. +This contractility depends upon proper nervous action in those small +fibres which give life to the sides of the hair-like vessels, or small +blood-pipes. Any sudden shock of cold or heat deprives these nerves +of their power, and induces a local paralysis. The change from cold +to heat oftener produces this shock than that from heat to cold; but +either sudden alternation will produce chilblain. It need hardly be +said that the nerves of persons in low states of health, persons of +scrofulous habits, and young persons in whom the tissues are delicate, +are more liable to be locally paralyzed in the manner described, +than those persons of robust constitution, having a large quantity of +vitality to resist such attacks. Hence we find such invalids, scrofulous +persons, and children, more liable to chilblain than others. The +liability to chilblain is often an indication of a low state of health, +and want of healthy vital action in the system.</p> + +<p>When the nature of chilblains is understood, the mode of prevention +will be at once perceived, viz.—1st. To protect the parts most +liable to the attack (hands and feet) from sudden alternations, either +from cold to heat, or from heat to cold. 2dly. To keep the constitution +in such a healthy state as to make all parts possess such +vitality as to be able to resist slight alternations in temperature.</p> + +<p>1. <i>Protection of the Parts.</i>—Those substances which are good non-conductors +of heat are the best coverings. Woollen stockings or +socks, and warm boots and shoes, come under this category. Light +shoes and stockings should be worn in the house, or the feet will +become so accustomed to a high temperature that they will be more +sensitive to cold. Warm leather gloves, being impervious to wind, +are better for the hands than woollen ones, through which the dry +frosty air is apt to pierce and chap the hands. Tight wristbands, +tight garters, and boots which lace or button tightly about the +ankles, must be avoided, because, by preventing the proper circulation +of the blood in the hands or feet, they diminish the vitality +of the part, and produce an unnatural pressure on the coats or walls +of the small blood-vessels. <i>The most frequent cause of chilblain is +<span class="pagenum" id="Page_108">[108]</span>the warming of numbed hands or feet at the fire</i>. <i>This habit must, +of course, be relinquished entirely.</i> Gutta-percha soles, by preventing +the wearers from warming their feet at the fire, have saved hundreds +from the attacks of chilblains; but such soles should not be +worn in the house. After walking in the snow, or in frosty weather, +the coverings of the hands and feet should be removed. Dry stockings +should be put on after <i>gently</i> rubbing the feet with the pair +which has been taken off. The fresh pair <i>must not be warmed</i>. It +is well to wear woollen stockings when out, and cotton stockings +when in-doors. The use of excessively hot water when the feet are +cold, has produced mortification; but the frequent washing of the +feet in tepid water and soap, restores the powers of the nerves in +the parts, and renders them less likely to be affected by those +alternations of temperature to which they are liable to be exposed.</p> + +<p>2. <i>Constitutional Means of Prevention.</i>—Persons in robust health are +less liable to take infection, suffer less from injuries, and when wounded, +are possessed of greater powers of nature for reparation, than partial +or confirmed invalids. The cold of winter ought to stimulate us to +exertion; and exercise is especially necessary to health in winter. Too +warm clothing of the body enervates and debilitates; only sufficient +clothing, therefore, should be worn. Rooms in winter are often made +hotter than the air of summer; this, and bad ventilation, is another +blow to constitutional strength. Enough, however, has been said on +this subject to indicate the necessity of general attention to the health +in persons who are excessively liable to chilblains.</p> + +<p>3. <i>Treatment.</i>—When the inflammation called chilblain has attacked +any part, it should be considered whether it is a mere local affection, +or whether it shows a constitutional state, which renders the hands +or feet, or both, more liable to the attack than those parts ought to +be. If hands and feet are both attacked in several spots at the same +time, and this without any very evident cause, <i>constitutional</i> treatment +is pointed out, in addition to the use of remedial agents <i>locally</i>; where, +however, there is only a single spot on the hands or feet, and a cause +(such as warming the feet at the fire) is remembered, only local +treatment is necessary. The hands and feet enjoy different conditions, +however, and require slightly different management. Our treatment, +therefore, resolves itself into three parts:—</p> + +<p class="center"><span class="smcap">Constitutional.</span><br> +<span class="smcap">Of the Hands.</span><br> +<span class="smcap">Of the Feet.</span></p> + +<p><i>Constitutional Treatment.</i>—Aperient medicines may be used to relieve +the overloaded blood-vessels, and lessen the pressure upon the coats +of the capillaries, or hair-like blood-pipes of the parts affected. After +this has been done, small doses of tartrate of antimony wine (which +seems to constringe the enlarged vessels) may be taken with advantage. +The writer has seen this treatment (without local means) act as a +sort of charm, and relieve full crops of chilblains on hands and feet. +<span class="pagenum" id="Page_109">[109]</span>A dram of the wine may be added to half a pint of water, in which a +drachm of saltpetre has been dissolved. Dose: for an adult, one or +two table-spoonfuls every four hours; for a child, one or two tea-spoonfuls +three times a day. It should not be given in such doses +as to produce vomiting. The head, neck, and chest, should be washed +in <i>cold</i> water every morning, and brisk exercise taken at regular hours. +Persons of a scrofulous habit should be particularly attentive to their +general health in winter. The addition of salt to the washing water +is recommended in their cases. It is not an uncommon practice for +persons, after exposure to cold, to drink hot elder wine, or hot negus, +or warm spirits and water; all such measures, having a tendency to +produce rapid and violent reaction, are likely to render persons liable +to chilblains.</p> + +<p><i>Treatment of the Hands.</i>—Wash in cold water every three hours, +and lather well with Windsor soap. When the hands are nearly dried +with the towel, pour a little Eau de Cologne, or milk of roses, into the +palm of one hand, and rub it over the whole of both; lastly, polish +with the towel till every part glows with warmth, and is so completely +dry that the lint from the towel does not stick to the skin. The writer +believes this simple plan to be <i>infallible</i>.</p> + +<p><i>Treatment of the Feet.</i>—All the plans for prevention are curative. +Chilblain in the feet often assumes a more serious form than in the +hands, and the application of <i>cold</i> water is inadmissible, especially +in the case of females. The three degrees of chilblain in the feet +are: 1st. The skin is red in patches, and slightly swelled, with more +or less itching or tingling, with slight tenderness. 2d. Small blisters +appear, surrounded by a livid skin. 3d. Ulceration and mortification +take place. For the first two cases, which are most common, the +frequent application of tepid water (using plenty of soap) gives relief. +A leech is a useful remedy to unload the overcharged blood-vessels; +or the part may be pricked with a needle, or punctured with a lancet; +in such cases a soft bread-and-water poultice should be kept on during +the night, applied warm, so as to encourage the flow of blood.</p> + +<h3>LEECHES.</h3> + +<p>Common as leeches are now, few persons have any notion of the +distance from which they are brought for our use. Our own country +furnishes at present few, if any, medicinal leeches. Formerly they +were imported from France, but now, many are brought from Syria, +and, as they are very delicate creatures, vast numbers of them are +often lost in a rough passage across the sea.</p> + +<p>Leeches should be kept in a cool place, in a stone or glass jar, +filled with river water, and tied over with coarse muslin to prevent +their escape, though it allows them air. The water should be changed +only when it begins to get foul, as too frequent disturbing destroys +them. They are also sometimes found dead after storms.</p> + +<p>There is often a great deal of trouble in getting leeches to fix. The +<span class="pagenum" id="Page_110">[110]</span>part on which they are to be applied should be carefully cleared of +perspiration, and wiped with a cool moist cloth, so as to leave it damp. +If they do not take readily, the part may be moistened with a little +sugar and water, or milk. But if this does not answer, the skin may +be gently scratched with a needle-point, till the blood comes, and then +they will take. If it be wished to put the leeches as near as possible +on one spot, the best plan is to put them all in the deep part of a +small pill-box, or in a small wine-glass, which is to be turned down +on the part. If you wish them to spread over a large surface, as +upon one of the limbs, or the stomach, they must be put on singly +and by hand, which is often very tedious and tiresome work. They +should then be held tightly by the tail, wrapped in a piece of wet +rag, so that they may be less inconvenienced by the heat of the hand; +and if the leech do not soon fix, it is best to put it again into the water +to cool itself, and after applying others, to try it again. It is always +best to have more leeches than the number directed, in case some +will not bite.</p> + +<p>When the proper number have been applied, they should be left +quite alone, or they are apt to unfix, and, wandering about, are of no +further use. When they have sucked their fill, they generally drop +off, and should then be put in a plate with a <i>little</i> salt, which quickly +makes them throw up the blood; and, as soon as they have emptied +themselves, they should be put into plenty of fresh cold water, so that +they may get free from the salt, for if left in it, or if <i>too much be put +on them</i>, they contract violently, and die almost immediately.</p> + +<p>After the leeches have come off, the bleeding from the wounds is +to be encouraged, by first quickly sponging off whatever clotted blood +there may be, and then covering the part with a warm bread-and-water +poultice, which must be changed every half hour, so long as it may +be thought necessary to keep up the bleeding. This is much better +than leaving the surface exposed, and mopping with a warm sponge, +which is very fatiguing to the patient, besides exposing him to the +danger of taking cold.</p> + +<p>One disadvantage in the use of leeches is the great uncertainty, as +to whether too little or too much blood is obtained by them. Getting +too little blood, however, is a matter of very trifling consequence, in +comparison with getting too much, for instances have occurred in which +leech-bites have continued bleeding for days in grown-up persons as +well as children, bringing them into a very dangerous condition; nay, +there is no want of well-authenticated cases of death caused by bleeding +leech-bites, and that, too, in the course of twenty-four hours. The cause +of this serious business is sometimes a peculiar constitution, in which +the blood will not clot with sufficient firmness to stop the bleeding; +or it may be some little artery has been wounded by the bite in such +a way that it cannot be stopped by a clot of blood.</p> + +<p>If, then, a leech-bite continue bleeding for some hours, and the person, +more especially if an infant, begins to be very faint, and the countenance +and lips pallid and cold, like marble, no time must be lost in stopping +the bleeding.</p> + +<p><span class="pagenum" id="Page_111">[111]</span></p> + +<p>This is done by pressure with the finger; but, if that fail, by applying +caustic, or by running a moderate sized darning needle into the skin +on one side of the bite, and bringing its point well out on the other +side. The whole wound is thus lifted up, and a piece of silk or strong +thread is then to be wound round and round the bite, under the two +ends of the needle. This will raise it up like a small spot, and generally +stops the bleeding very effectually. In four days cut the silk +and draw out the needle carefully, and there the matter usually ends. +But in the peculiar state of constitution which has been before noticed, +sometimes even after the removal of the needle and thread, the bleeding +will continue. Nothing then remains, but to touch the bottom of the +wound with a bit of thin iron wire heated white hot, which never +fails to stop the bleeding. Though this may seem a very horrible +proceeding, it is not very painful if the iron be <i>white hot</i>, as it destroys +sensation in an instant; but whether it give pain or not is a matter +of no consequence, as it is the only <i>sure</i> mode of saving the patient.</p> + +<h3>BREAD-AND-WATER, OR EVAPORATING POULTICE.</h3> + +<p>Scald out a basin, for you can never make a good poultice unless +you have perfectly boiling water; then, having put some into the basin, +throw in coarsely-crumbled bread, and cover it with a plate. When +the bread has soaked up as much of the water as it will imbibe, +drain off the remaining water, and there will be left a light pulp. +Spread it a third of an inch thick on folded linen, and apply it when of +the temperature of a warm bath. It may be said that this poultice will +be very inconvenient if there be no lard in it, for it will soon get dry; +but this is the very thing you want, and it can easily be moistened by +dropping warm water on it, whilst a greasy poultice will be moist, but +not wet.</p> + +<p>A poultice thus made is, to the surgeon, what well-made stock is to +the cook, a foundation to be seasoned or medicined with laudanum or +poppy-water, with carrot or horse-radish juice, or with decoctions of +herbs, with which the patient or the doctor may be inclined to medicate +it, instead of loading an already irritable and very sensitive part with a +heap of hard poppy-shells, or scraped carrots, or horse-radish, called +poppy, carrot, and horse-radish poultices, but which increase rather than +allay the sufferer’s pains.</p> + +<p>When vegetables are used to medicate poultices, they should be +bruised, put into a pot, covered with water, and simmered for about +half an hour. The liquid is then to be strained off, and mixed with +bread-and-water or linseed to the consistence of a poultice.</p> + +<p><span class="pagenum" id="Page_112">[112]</span></p> + +<h3>BANDAGES.</h3> + +<p>Bandages are those surgical appliances, made of linen, calico, or +flannel, either in long narrow strips called rollers, in belts, fillets, or +triangular sections; they are used to keep dressings in a proper +situation, to compress blood-vessels, and check dangerous bleeding, to +rectify deformities, maintain fractures in their position, and to unite +wounds and breaches in the continuity of parts. Bandages, of whatever +material made, should be strong enough to bear extension, and support +the part to which they are applied; and sufficiently supple and elastic +to fold with ease, and yield to the expansion of the tissues below them. +They should be without either seam or selvage, and have smooth +unravelled edges. Bandages are either simple or compound. A <i>simple +bandage</i> is a long narrow piece of linen, calico, or flannel of any length, +from three to nine yards, and of a width varying from two to six inches. +When such a strip is tightly and evenly rolled up, it is called a bandage +or roller.</p> + +<p>When rolled from both ends, and the two heads meet in the centre, +the bandage is called a <i>double-headed roller</i>.</p> + +<p><i>Compound bandages</i> are those where several pieces are sewn together +in different forms or shapes, as in the more simple one of the letter T, +or when the bandage is torn at the end into several strips, in which +case it is called a many-tailed bandage.</p> + +<p>The <i>handkerchief bandage</i> is very useful to retain light dressings on +the head, or to cover and keep in position bags of ice, or cold +applications, where evaporation is not required. For this purpose, take +a large silk handkerchief, throw it over the head and face, carry the +back ends under the chin, and tie them securely; then neatly fold back +the loose portion over the face, and making the fold grip the forehead, +lead the ends to the nape of the neck, and there crossing, secure them +in front of the throat.</p> + +<p>In applying a simple bandage to the leg or arm, the envelopment of +the limb must commence with the foot or hand, and requires to be +performed with neatness and regularity, for, if the pressure or tightness +is greater in one part than another, the limb will become unevenly +marked by swollen and contracted ridges, causing both pain and +mischief. Having carefully made a beginning by passing the roller a +few times round the foot or hand, making every revolution cover a third +of the former, it is in the same order carried up the limb from hand to +hand, providing for the increasing size of the part by making a fold of +the bandage; turning it sharply back on itself, and laying it smoothly +down, each succeeding fold being made in the same line; when the +whole limb is enveloped, either pin or sew the end to the fold beneath, +or split the end of the bandage, and tie in a knot.</p> + +<p>The <i>application of the double-headed roller</i> is for wounds or bleeding +at the temple. After applying a compress, a piece of lint or linen +should be doubled square as many times as is required, and of a size +commensurate with the purpose for which it is employed. The +operator takes a head of the roller in each hand, and opening the +<span class="pagenum" id="Page_113">[113]</span>bandage a short length, commences on the opposite side to the wound, +and bringing both ends round to the compress, gives them a twist, and +carrying one over the top of the head and the other under the chin, +makes them meet where they began, and giving another twist, carries +them horizontally, one over the forehead and the other round the back +of the head, meeting again over the pledget, where the same operation +is to be repeated, and the ends either tied on the top of the head or +pinned over the temple.</p> + +<p>The <i>roller bandage</i> for the eye, to keep the dressings firmly in position; +after making a few oblique turns over the eye and cheek, so as +effectually to cover the eye, the bandage is to be doubled back and +pinned in its place behind the head, and then carried horizontally +round the head, to keep the oblique folds in position, and then +secured by a couple of pins over the forehead. Each circle should lie, +by the width of a hem, farther back than the preceding one.</p> + +<p>For injuries to the chin, a bandage, consisting of a piece of calico +about six inches broad and a yard long, is to be split down each end to +within four inches of the centre. The unsplit part is then applied over +the dressings on the chin, the outer margin overlapping the point of the +jaw; the two outer tails are then carried to the crown of the head and +tied, while the inner tails are led in like manner to the forehead, and +there secured. A nightcap should be worn as a precaution to make the +grip of the knots more secure.</p> + +<p>A <i>bandage round the chest for fractured ribs</i> is applied by means of a +double-headed roller, which, commencing over the top of the breast-bone, +is carried round to the back, and then led one over each shoulder, +made to cross on the breast, passed under the armpits, cross each other +at the back, and gradually tightening as they descend, cross again in +front, till a sufficient depth is obtained, when one end is to be pinned +over the other. But a much simpler and less elaborate bandage for +fractured ribs is made out of a broad piece of jean or holland sewn +tightly over in front by a strong needle and thin twine; cross straps, +like braces, may be added, to keep the whole in place. When a +bandage is thus adjusted, it will keep its position, without slackening, +for weeks.</p> + +<p>The <i>bandage</i> T is generally used for wounds in the groin, or as a +suspensory; the cross arms of the bandage on the top of the T are +passed and secured round the middle, while the long end is conveyed +between the legs, brought upwards, and fastened in the front to the +other part.</p> + +<h3>BLISTER.</h3> + +<p>The term blister is applied to any substance that has the power to +raise the outer skin into bladders or pustules. There are several varieties +of blisters—animal, vegetable, and mineral, the principal being +cantharides or Spanish flies, mustard, euphorbium, mezereon, savin, +antimony, silver, vinegar, potassa, and ammonia.</p> + +<p>Blistering and counter-irritation is a mode of treatment by which it is +sought to cure one disease by establishing another of the same type, +<span class="pagenum" id="Page_114">[114]</span>but less severe than the first; bearing this in mind, the general utility +of all external stimulants, especially that of blisters, will be better +understood and more fully appreciated.</p> + +<p>Blisters are used in medicine as a means of depletion, either to carry +off from the body a certain amount of blood in the form of serum, and +thus act as a local bleeding, or in addition to this effect, to cause, by the +inflammation they produce on the surface, a larger amount of blood to +circulate through the adjacent cuticle, and thus relieve some deeper +organ or part from the excess of blood that disease causes to be +attracted to it. With this view only, and when no depletion is required, +medical men are in the habit of using a milder form of blistering than +that effected by raising the epidermis in bladders, and to this they give +the name of rubifacients, or, in simple English, substances that “make +red.”</p> + +<p>From the benefit they afford, the ease of application, and the safety +of their employment, blisters have become of universal use, and may be +considered as an established domestic remedy. Yet there are certain +points in connection with them that require explaining, both for +protection and guidance. When the blister has sufficiently risen, +remove the plaster, and nipping the blister where it bags most, gently +press out the water, taking great care not to break the skin as it +collapses; immediately place over the whole a warm bread poultice, +the bread confined within a fold of muslin, and allow it to remain +for one or two hours; then carefully remove the poultice, and +sprinkle the blistered part with a thick layer of violet powder, cover +this with a piece of linen, and, by a bandage or handkerchief, keep the +whole in its place; every four hours add more violet powder, especially +over the moist part, taking care not to remove the cake or crust that +forms till the cuticle is sufficiently healed to permit of its being taken +away, when the place is to be lightly dusted with the powder from time +to time, to avoid cracking the new cuticle. It is seldom if ever +necessary to interpose gauze or tissue paper between the blister and the +skin, and, except in very rare and singular cases, should never be done, +nor is there any time that can be fixed as the duration a blister should +remain on; this must depend on the rising, which will take from eight +to sixteen hours to effect; though in infancy and childhood, from the +extreme delicacy of the cuticle, the time required is infinitely shorter. +But this is a point that every nurse provides for by frequent inspection. +When a blister is not at hand, steep a pewter plate or piece of flat +metal in boiling water, and place it at once on the skin, pressing it +down for a moment, and then allowing it to rise, and as it cools remove +it; or in cases of still greater emergency, a blister may be obtained by +wetting a part of the cuticle and rubbing on it for a few minutes, lunar +caustic; or cut a circular hole out of a piece of adhesive plaster, which +having adhered to the skin, tie some lint to the end of a stick, dip the +padded end in nitric acid or aqua-fortis, and brush lightly and rapidly +the skin exposed within the hole in the plaster, when a vesicle will be +immediately produced. In this country it is seldom that any blister is +used but that of cantharides or Spanish flies, except in extreme cases, +that of mustard, as given above. The blister plaster as sold in the +<span class="pagenum" id="Page_115">[115]</span>shops is a species of tough ointment, and is made of wax, suet, rosin, +and lard, all melted over a slow fire, and while cooling the powdered +flies stirred in, till the whole, when cold, becomes a smooth, firm, and +tenacious mass. The mode of making a blister is to cut out a shape +from a piece of adhesive plaster, either round, oval, oblong, or +according to the part on which it has to be applied, and taking a piece +of the blister plaster, and softening in the fingers with the right thumb +wetted in water, extend it over the shape, leaving a margin of half an +inch all round; the plaster is to be spread about the thickness of a +shilling, and all over of an equal smoothness. This is then to be warmed +for a moment before the fire, and applied evenly over the part, the edges +of the plaster being nicked, where necessary, to make it lie flat. For the +ears, the shape of the blister resembles the figure 6, the O part coming +under the lobe of the ear, and the tail sweeping behind it; each ear, +however, requires a different position of the figure, that of the left +needing the 6 as it naturally stands; the right must have it reversed, +as thus, 9.</p> + +<h3>CARBUNCLE</h3> + +<p>Is a hard circumscribed tumour of an inflammatory character, commencing +in the cellular tissue and extending to the skin, and named +from the intense burning pain that attends its progress. A carbuncle +in general appearance resembles a boil, but differs from it in not having +a core, and terminating in a gangrenous slough, instead of, as in the +other, by suppuration.</p> + +<p>In whatever part of the body a carbuncle is formed, it is first indicated +by great redness and violent pain, excessive itching, and a +burning heat.</p> + +<p>Carbuncles are more frequent in advanced life than in the young; +and are generally indications of a low, putrescent or typhoid state of +the system; and not unfrequently the result of it. The extent of a +carbuncle is as various as the part of the body in which it appears; it +varies, from the size of a walnut to the dimensions of a plate; the +parts of the body most subject to its attack are the neck, shoulder, armpit +and hip.</p> + +<p><i>Treatment.</i>—The local remedies, from first to last, are warm emollient +poultices; which are to be applied directly the tumour shows +itself, and continued every three or four hours, till the healing process +is fairly established. As soon as the swelling becomes conical, the top +is to be freely opened. The best poultice to use is either bread-and-water +or linseed meal. To meet the constitutional disturbance, a mild +alterative pill of equal parts of extract of colocynth and henbane, should +be given every second day, and when the febrile action is considerable, +two table-spoonfuls of the following mixture every four or six hours.</p> + +<table class="recipe"> + <tr> + <td>Camphor Water</td> + <td class="tdr">6</td> + <td>ounces.</td> + </tr> + <tr> + <td>Nitrate of Potass</td> + <td class="tdr">15</td> + <td>grains.</td> + </tr> + <tr> + <td>Tartar Emetic</td> + <td class="tdr">3</td> + <td>grains.</td> + </tr> + <tr> + <td>Syrup of Saffron</td> + <td class="tdr">2</td> + <td>drachms.</td> + </tr> +</table> + +<p><span class="pagenum" id="Page_116">[116]</span></p> + +<p>In addition, when there is much pain and want of sleep, add +one drachm of laudanum to the mixture, or give the patient 25 drops +at bed-time, while needed. When the abscess has been opened, it +will be necessary to administer tonics, with a liberal diet and wine. +For this purpose the following mixture is to be taken in doses of two +table-spoonfuls three times a day.</p> + +<table class="recipe"> + <tr> + <td>Quassia</td> + <td class="tdr">½</td> + <td>drachm.</td> + </tr> + <tr> + <td>Cardamom Seeds</td> + <td class="tdr"><span class="frac">2</span></td> + <td>drachms—bruised.</td> + </tr> + <tr> + <td>Boiling Water</td> + <td class="tdr"><span class="frac">1</span></td> + <td>pint.</td> + </tr> +</table> + +<p class="noindent">Infuse for six hours, strain, and add diluted nitric acid, 1 drachm.</p> + +<p>If the debility is excessive it will be advisable to give stimulants, +in which case the following mixture is to be employed.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Camphor Water</td> + <td class="tdr"><span class="frac">3</span></td> + <td>ounces.</td> + </tr> + <tr> + <td>Compound Tincture of Bark, ditto Cinnamon, of each</td> + <td class="tdr">½</td> + <td>ounce.</td> + </tr> + <tr> + <td>Spirits of Sal Volatile, ditto Sulphuric Ether, of each</td> + <td class="tdr"><span class="frac">1</span></td> + <td>drachm.</td> + </tr> +</table> + +<p class="noindent">Give a table-spoonful every hour, increasing the interval, as the +strength of the patient rallies; at the same time continue the wine, +and if required, brandy.</p> + +<h3>EXCORIATION.</h3> + +<p>This term implies any abrasion, peeling off, or separation of the +cuticle, by which the sensitive and true skin is left unprotected. Many +persons are subject to excoriation or chafing, from the slightest muscular +exertion, more particularly in such parts as are exposed to friction. +In general, excoriation is the result of inattention to the surface of the +body, and is frequently excited by perspiration and dust or fine particles +of sand adhering to the cuticle, and being rubbed by the play +of the muscles into the lines and creases of the body. The perspiration +secreted by fatiguing exertion will, from its acridity, if left on +the body, very frequently act as an irritant on the cuticle and +destroy its texture. Cleanliness, therefore, whether with adult or +infant, is the best preventive against this painful affection.</p> + +<p>The treatment of excoriation, when occurring in those parts of the +body usually covered, should consist in first washing the place with +warm water, and when well dried by a soft towel, to be freely dusted +with violet powder, repeating the application every two hours: for all +that is necessary is to remove the exciting cause, and keep the part +cool and covered. When the abrasion is deep seated, a piece of lint +wetted with the liquor plumbi (extract of lead), is to be laid on for +an hour, and on its removal the abrasion dusted with violet powder +or common flour; no other lotion will be needed, and ointments or +grease should never be employed.</p> + +<p><span class="pagenum" id="Page_117">[117]</span></p> + +<h3>GOITRE.</h3> + +<p>Bronchocele, or the Derbyshire Neck, as this disease is variously +called, is a chronic enlargement of the thyroid gland, a small glandular +body lying in front of the organ of voice in the throat, and which in +a natural state presents no external features, but when diseased, is +capable of an almost incredible enlargement. Goitre is distinguished +by a diffused, soft, elastic swelling, extending either quite across the +neck, presenting larger prominence on either side than in the centre, +or the enlargement may be all on one side, according as the whole +gland, or only one of its lobes is affected. The swelling is entirely +devoid of pain, and completely detached from the skin, which preserves +its natural colour and appearance. Goitres usually make their +appearance about the seventh or eighth year, and at first grow very +slowly, but after a time develope more rapidly, extending in all directions, +and frequently hanging over the chest. The disease is seldom +dangerous, unless, from the size it attains when by pressing on the large +blood-vessels of the neck, and retarding the return of blood from the +head, or by compressing the windpipe, it produces dangerous symptoms. +Women are more subject to this disease than men, though in many +countries where it is always endemic, both sexes and all ages are found +affected with it.</p> + +<p><i>Treatment.</i>—Of all the remedies that have at various times been +employed with the hope of curing this unsightly deformity, one only +has ever produced any permanent benefit, namely, <i>Iodine</i>, in one or +other of its forms. All operations are inadmissible and dangerous; +and the cure is to be effected solely by a combination of external and +internal remedies. In the first place, where possible, the patient should +be removed from the neighbourhood where the disease was produced, +the tumour is then to be gently excited by the application of three or +four leeches, and the following ointment rubbed well into all parts +of the swelling every night, intermitting for a day or two, whenever +the skin becomes tender from the rubbing.</p> + +<p>Take of</p> + +<table class="recipe"> + <tr> + <td>Powdered Camphor</td> + <td class="tdr">15</td> + <td>grains.</td> + </tr> + <tr> + <td>Calomel</td> + <td class="tdr">1</td> + <td>scruple.</td> + </tr> + <tr> + <td>Iodine</td> + <td class="tdr">30</td> + <td>grains.</td> + </tr> + <tr> + <td>Spermaceti Ointment</td> + <td class="tdr">1</td> + <td>ounce.</td> + </tr> +</table> + +<p class="noindent">Mix thoroughly, and make an ointment. At the same time a table-spoonful +of the following mixture is to be taken three times every day. +Take of the hydriodate of potassa one drachm, mint water, six ounces, +mix.</p> + +<p>This system should be persevered in for several weeks, the patient, +however, carefully taking the measurement of the throat and tumour +before commencing either course of treatment; and having accurately +recorded the number of inches in circumference, test the diminution +every week, by re-measuring the tumour till its absorption and the +restoration of the throat to its natural figure.</p> + +<p><span class="pagenum" id="Page_118">[118]</span></p> + +<h3>HARE-LIP.</h3> + +<p>This disease, so called from a fancied resemblance to the appearance +of that animal, is one of those distressing malformations that are born +with a child. Hare-lip is more frequently found in the upper than in +the under lip, and fortunately it is so, for, in the latter case, the child is +unable to articulate or retain the saliva in the mouth, creating a source +of ceaseless discomfort and pain. The disease consists of a fissure or +longitudinal division of one or both lips, having a space between, wider +at the bottom and narrowing to an apex at the gum, resembling the +outline of the letter V reversed, Ʌ. This condition is called the simple +hare-lip, but sometimes the fissure is double, having a pendant piece of +the lip in the centre of both fissures. The compound hare-lip is that +condition of deformity where the cleft extends along the bones of the +palate, over the whole arch of the mouth, while in some cases the bones +of the palate are entirely wanting—a most distressing malady, as the +child can never articulate, and only with great difficulty eat or drink, as +all sustenance passes into the nostrils. Independent of the deformity +attending this malformation, the infant so afflicted is prevented from +sucking, and must be reared by hand.</p> + +<p>The <i>treatment</i> of this misfortune is very simple and most satisfactory, +and no mother out of apprehension of her child’s suffering should +neglect to have the deformity cured; which, when in the simple form of +the cleft lip, can be effectually done. The operation consists in making +the two edges of the fissure even, bringing them together by means of +two short silver needles, and keeping them in that position by silk +thread passed over their ends like the figure 8, till the process of union +has taken place, requiring about eight or ten days, when the needles are +withdrawn, and in a week longer the permanent cure will be effected. +The best period for performing the operation is between the age of six +and twelve months, before the child can entertain any alarm at what is +to be done, or by cries and restlessness materially interfere with the +success of the operation.</p> + +<h3>INFLAMMATION.</h3> + +<p>By this term is generally understood that condition of a part in which +it becomes painful, hotter, redder, and more turgid than in a state of +health. The more considerable these symptoms become; or when they +take place in very sensitive parts, they induce that condition of the +system known as fever, and which, when the primary symptoms occur in +certain tissues, becomes inflammatory fever. The seat of inflammation +lies in the capillaries, those minute vessels or tubes that in health +perform the office of secretion and nutrition, but diseased, become +distended with red blood, consequently swell and cause the enlargement, +the first symptom of inflammation; at the same time the increasing +<span class="pagenum" id="Page_119">[119]</span>quantity of blood accumulating in the part, causes the redness and +accession of heat; while the rigidity, tightness, and weight induced by +the collected blood pressing on the sentient nervous filaments below, +produce the dull, the sharp, or hot throbbing pain experienced according +to the situation of the swelling, and constitute the last and most +distressing symptom of local inflammation.</p> + +<p>All inflammations are either local or general; when local, and +attacking an organ, the disease is named after the part affected, as +hepatitis—inflammation of the liver; phrenitis, of the brain; gastritis, of +the stomach, and so with respect to other organs; but when it is general, +as already said, it is called inflammatory fever. As there are degrees +in the rapidity or slowness with which inflammation takes place, and +also in the time the disease continues, inflammation has been divided +into the <i>acute</i>, the <i>sub-acute</i>, and the <i>chronic</i>, each form demanding a +separate and peculiar practice. Nature, that in all forms of disease +attempts to effect a cure, has in the case of local inflammation provided +several means, the chief of which are—</p> + +<p>1st. Resolution, which is a gradual absorption of the accumulated +blood.</p> + +<p>2d. By hæmorrhage, or the bursting of the distended part, and the +escape of the blood.</p> + +<p>3d. By suppuration, or the conversion of the effused blood into pus, +or matter, which, gradually pressing on the skin, causes absorption of +its texture till an aperture is formed and the contents of the abscess +escape; and</p> + +<p>4th. By gangrene, or mortification, which, when a part has been +killed by excessive inflammation, forms a line of demarcation, and +separates the dead from the living part. The symptoms, general and +local, of inflammation, are materially altered by the structure of the part +in which the disease takes place; thus, the heat is much less, the pain +infinitely more acute, and the pulse hard and sharp, when the +inflammation attacks the <i>serous</i> membrane, or that tissue which lines the +chest; while in the <i>mucous</i> membrane, or that which lines the mouth +and stomach, there is less pain, more heat, and a full, round pulse.</p> + +<p>The treatment of inflammation is both general and local. By the +first is understood, bleeding from the arm, tartar emetic, opium, and +saline purgatives; the latter, leeches, cupping, blisters, baths, and +fomentations.</p> + +<h3>CHOKING.</h3> + +<p>When a mass of food, such as a piece of meat, potato, or other +substance, lodges in the fauces, or the base of the tongue, if in sight, +but too far for the fingers to reach, it should be immediately grasped +with a pair of pincers, or, what is better, a pair of curling tongs, and +dragged out. If neither are at hand, and as time is precious, press +down the tongue with the fingers, and tickle all the surrounding parts +<span class="pagenum" id="Page_120">[120]</span>with a feather, so as to induce heaving or vomiting, Nature by that +action often getting rid of its obstruction. If, however, none of these +means present a chance of relief, use the point of the curling tongs as +a probe, and push the obstruction into the gullet. However quickly +these operations may have been carried on, the sufferer may have died +before the obstacle has been displaced, or become so apparently lifeless +as seemingly to render all further steps useless; this, however, is not +the case, cold water must be dashed on the face and chest, ammonia +applied to the nostrils, and the lungs inflated with air. When the +lodgement has been lower down and taken place in the gullet proper—a +fact that can be ascertained by an examination of the mouth, and also +by the mute indication of the sufferer’s fingers—the impediment to its +descent to the stomach proceeds from some spasmodic action into which +some of the muscular fibres are thrown, causing them to grip the body +in its descent and retain it in that position, while its bulk pressing +forward on the windpipe, causes the danger to life that results from the +accident. Two or three sudden or sharp slaps between the shoulders, +or water dashed abruptly in the face, will often, by producing a sudden +gasp, release the spasm and cause the descent of the object; if not, a +probe, flexible tube, or a quill, must be employed, and the substance +pushed past the constriction; when, however, the bulk is too large to +be moved by such simple means, and while a messenger is sent for a +surgeon to bring the proper instrument, endeavours should be made to +keep up a partial supply of air in the lungs, by means of the bellows.</p> + +<h3>POISONS.</h3> + +<p>Those substances which, when taken into the body, or applied +externally, always produce such an effect or disturbance in +the animal economy, as to induce disease, or a chain of symptoms +that if uncorrected would eventuate in serious mischief to the health +of the body, or even induce death. Or, to simplify the explanation: +a poison is any agent capable of producing a morbid, noxious, or +dangerous effect upon anything endowed with life. All poisons are +<i>common</i> or <i>relative</i>: by the first, is understood those substances which +produce morbid or dangerous symptoms on all conditions of animal +life, on man as well as on the brute, on the fish as well as the fowl. By +<i>relative</i> poisons is understood those agents which are only poisonous +to man, or some particular species of animals; thus aloes, which is +a useful medicine to man, is poisonous to dogs and wolves; and +others which are deadly to the horse, form a nutritious food to the +ox. As an instance of the <i>common</i> poisonous agent, affecting all +animals in the same manner, may be advanced arsenic and corrosive +sublimate. Agents or substances are poisonous only in regard to +their dose, the part of the body they are applied to, and the subject +on which they are applied.</p> + +<p>To illustrate these facts, it is sufficient to say that both arsenic +<span class="pagenum" id="Page_121">[121]</span>and corrosive sublimate are valuable medicines in certain modified +doses, while in excess, they are deadly; secondly, a poison to the +stomach may be innocuous to the lungs, or what would be fatal to +the integrity of the system, applied to one part of the body, is harmless +when administered to another; thus the carbonic acid gas which +we imbibe with exhilarating satisfaction with our malt-liquor, soda-water, +and champagne, is a deadly poison if instead of going down the +gullet, it should descend the windpipe, and enter the lungs. There +are only <i>four</i> ways by which a poison can enter the system, and prove +injurious or fatal to life; of these the most common is by the mouth +into the stomach, by the air passages into the lungs, by absorption +through the skin, either in its natural state, or from an abrasion or +scratch; and lastly by the bowels, from an enema. But whichever +way they enter the system, they only re-act upon it in <i>two</i> forms of +action; that is, that they are either absorbed into the blood, and +conveyed by the circulation to the part or parts affected, or they +produce an immediate influence on the nerves of the part with which +the poison first comes in contact; and by a sympathetic action affect +the whole nervous system. Poisons may belong to either of the +three kingdoms, the <i>animal</i>, <i>mineral</i>, or the <i>vegetable</i>, but as the +symptoms produced are sometimes nearly the same, from whichever +class or kingdom they may be derived, it has become the custom to +arrange the several poisons according to the most characteristic effect +they produce on the animal economy, and to divide them into the +<span class="smcap">Irritant Poisons</span>, the <span class="smcap">Narcotic Poisons</span>, and the <span class="smcap">Narcotic-Acrid +Poisons</span>, thus embracing all deleterious substances under one or other +of the above classes.</p> + +<h4><span class="smcap">Irritant Poisons</span></h4> + +<p>Are those that excite inflammation in some part, or the whole of the +alimentary canal.</p> + +<ul> + <li>Nitric Acid</li> + <li>Muriatic Acid</li> + <li>Sulphuric Acid</li> + <li>Phosphorus</li> + <li>Sulphur</li> + <li>Chlorine</li> + <li>Iodine</li> + <li>Hydriodate of Potass</li> + <li>Bromine</li> + <li>Oxalic Acid</li> + <li>The fixed Alkalis</li> + <li>Nitre</li> + <li>Alkaline and Earthy Chlorides</li> + <li>Lime</li> + <li>Ammonia and its Salts</li> + <li>Alkaline Sulphurets</li> + <li>Baryta</li> + <li>Euphorbia</li> + <li>Castor Oil seeds</li> + <li>Croton</li> + <li>Bryony</li> + <li>Colocynth</li> + <li>Elaterium</li> + <li>Ranunculus</li> + <li>Anemone</li> + <li>Clematis</li> + <li>Mezereon</li> + <li>Cuckoo-Pint</li> + <li>Gamboge</li> + <li>Savin</li> + <li>Cattha</li> + <li>Poisonous Fish</li> + <li><span class="pagenum" id="Page_122">[122]</span>Compounds of Arsenic</li> + <li>Compounds of Mercury</li> + <li>Ditto of Antimony</li> + <li>Ditto of Tin, Zinc, Silver, Bismuth, and Chrome</li> + <li>Compounds of Lead</li> + <li>Ditto of Copper</li> + <li>Venomous Serpents and Insects</li> + <li>Daffodil</li> + <li>Jalap</li> + <li>Cantharides</li> + <li>Decayed Animal Matter</li> + <li>Mechanical Irritants.</li> +</ul> + +<h4><span class="smcap">Narcotic Poisons</span></h4> + +<p>Are those poisons that produce an immediate and continued disorder +of the nervous system.</p> + +<ul> + <li>Opium</li> + <li>Lactuca</li> + <li>Solanum</li> + <li>Nitric Oxide Gas</li> + <li>Chlorine Gas</li> + <li>Ammoniacal Gas</li> + <li>Sulphuretted Hydrogen</li> + <li>Carbonic Acid</li> + <li>Cyanogen</li> + <li>Hyoscyamus</li> + <li>Hydrocyanic Acid, and all vegetables producing it, as bitter almonds, cherry laurel, peach, and mountain ash, carbonic oxide, and oxygen.</li> +</ul> + +<h4><span class="smcap">Narcotic-Acrid Poisons.</span></h4> + +<p>The poisons of this class produce a double action, that of a local +irritation, and a secondary, or after effect on the nervous system.</p> + +<ul> + <li>Nightshade</li> + <li>Hemlock</li> + <li>Tobacco</li> + <li>Water Hemlock</li> + <li>Monkshood</li> + <li>Squills</li> + <li>Ipecacuanha</li> + <li>Meadow Saffron</li> + <li>Foxglove</li> + <li>Nux Vomica</li> + <li>Camphor</li> + <li>Cocculus Indicus</li> + <li>Upas</li> + <li>Secale Cornutum</li> + <li>Darnel Grass</li> + <li>Alcohol</li> + <li>Ether</li> + <li>Thom-Apple</li> + <li>Fool’s-Parsley</li> + <li>Hellebore, Black</li> + <li>Hellebore, White</li> + <li>Strychnia</li> + <li>False Angustura</li> + <li>Poisonous Fungi</li> + <li>Mouldy Bread</li> + <li>Seeds of the Laburnum, and some empyreumatic oils.</li> +</ul> + +<p>Though chemistry has of late years made great progress in the +science of analysis, vegetable poisons are so soon eliminated from +the body, as to leave hardly any trace for the chemist’s tests to re-act +upon, and the mineral poisons may be regarded as almost the only +class on which science can operate with invariable certainty. The +first duty of any one called to act in a case of poison, is to administer +an antidote, of which there are supposed to be two; one, which given +immediately, will chemically destroy the virulence of the poison—as +in the case of a person who has swallowed a powerful acid, the +<span class="pagenum" id="Page_123">[123]</span>exhibition of chalk will destroy the potency of the acid, by forming +a new and harmless compound—and antidotes or drugs in many +instances of a problematical effect, which are supposed to have the +power of neutralizing the effect produced on the system, by the agency +of the poison, and restoring the disorganised body to a pure and pristine +health. Of this class of drugs once implicitly believed in, science +has found few if any to bear the test of a rigid experience. To leave +theory, and come at once to the practical, the first care of any one, +when an individual has voluntarily, or by accident taken a poison, or +any known or suspected deleterious substance, is to procure its instant +evacuation from the system by <i>vomiting</i>. In many cases, either the +drug itself, or the over-dose of it, excites this remedial step, and if so, +the attendant should encourage the action of the stomach by all the +means immediately procurable; or if the vomiting has not set in, to +excite it at once, either by warm water in frequent draughts, or should +that not be present, by a draught of mustard and water, or a few +spoonfuls of common salt dissolved in water; or should neither of +these be in readiness, and while the water is heating, and medical aid +or other means is being sought, give copious draughts of cold water, +and by the feathery part of a quill, tickle the fauces, or with the handle +of a spoon press down the root of the tongue; when the contents of +the stomach must be ejected. This process may be repeated; and +even without further means, the poison may in this way be ejected +from the stomach. In cases where vegetable, or what are called +narcotic, poisons have been taken, it is sometimes extremely difficult +if not impossible, to produce vomiting, though attempted with proper +emetics; in all such, in fact in all vegetable poisons, the stomach +pump becomes imperative, and the most valuable of agents, as it not +only fills the stomach with water, but immediately after relieves it +of that, and whatever poisonous matters it may hold in suspension +or solution. This process of filling the stomach with tepid water, +and again expelling it, must be continued till all apprehension that +more poison remains, is removed from the mind of the operator. In +cases of poisoning by narcotic and vegetable substances, to empty +the stomach is the first, last, and most important duty, and till the +chief agent, the stomach pump, can be procured, some of the means +already advised should be adopted, but where more perfect remedies +are at hand they should be employed; of such the best emetics for +a vegetable poison are the minerals, especially the white vitriol or +sulphate of zinc, twenty or thirty grains of which, dissolved in half a +tumbler of warm water, will be found to act almost instantly. To +rouse the energies after the ejection of the poison, electricity should, +when possible, be applied; stimulants such as ammonia, hot coffee, +or camphor administered; and when necessary, aspersions of cold +water, and the patient constantly kept moving. In other cases blisters +or hot mustard plasters must be applied to the spine, thighs, feet, or +stomach; according to the nature and potency of the poison. In +irritant or corrosive poisons, concurrent with the vomiting, which, +when not induced by the poison itself, should be at once excited, +<span class="pagenum" id="Page_124">[124]</span>agents to neutralize the virulence of the poison must be administered, +and again repeated after each vomiting, to be in turn ejected, again +taken, and again discharged. In all poisonings of this class, proceeding +from the mineral acids or corrosive compounds, when proper emetics +are at hand the vegetable, such as the ipecacuanha, is the most +efficacious, twenty or twenty-five grains of which, dissolved in warm +water will be found an effective dose; while as a corrective to the +corroding nature of the poison, draughts of tepid water, in which +shavings of brown soap have been scraped, must be drunk frequently, +or half tumblers of water, in which half a tea-spoonful of soda, either +the common or carbonate, or the same quantity of ordinary potass; +frequent draughts of milk or mucilage, treacle, honey and water; or +should none of these articles be at hand, spoonfuls of chalk and water, +and in still more extreme cases, when no other aid is at hand to relieve +the burning agony induced by the poison, the plaster from the wall +or ceiling should be broken down, mixed in water, and given to the +patient to neutralize the activity of the poison. Such are the general +means adopted to eject the poison from the system; special poisons, +however, require particular and special notice.</p> + +<p><span class="smcap">Arsenic</span>, in addition to the vomiting, should be treated with the +white of eggs mixed in water, and administered every ten minutes; +or honey, treacle, sugar and water, or milk.</p> + +<p><span class="smcap">Oxalic Acid.</span>—New milk must be given in frequent draughts +after each fit of vomiting, or chalk and water.</p> + +<p><span class="smcap">Corrosive Sublimate and Verdigris</span> are treated nearly in the +same manner as arsenic; the chief antidotes being white of eggs, +milk, and sugar and water; though for verdigris, iron filings dissolved +in vinegar, and mixed with mucilage, are generally preferred for this +rarely employed poison.</p> + +<p><span class="smcap">Nitrate of Silver, Or Lunar Caustic.</span>—The best antidote, +concurrent with the emetic, is common table-salt, dissolved in water, +and taken frequently. A tea-spoonful of salt in a wine-glass of water is +to be given every half hour.</p> + +<p><span class="smcap">Sulphuric, Muriatic, or Nitric Acid</span>, or what is called the +<span class="smcap">Mineral Acids</span>, require, like oxalic acid, milk, but especially, magnesia, +chalk, and soap or mucilage, but primarily magnesia.</p> + +<p><span class="smcap">Hydrocyanic Acid, or Prussic Acid.</span>—Where this drug is not +immediately fatal, and has only been taken in moderate quantity, the only +antidotes are powerful stimulants of brandy, ammonia, and ether; and +as emetics are valueless in this poison, sudden effusions of cold water +must be adopted with stimulants to the stomach.</p> + +<p>In all cases of poisoning by vegetable matter, whether acrid or +narcotic, the first duty is to encourage the sickness, if set in, by warm +water, and where the power of the stomach has been paralysed by an +excessive dose, instantly to promote vomiting by a full dose of sulphate +of zinc or white vitriol, in a dose varying from 20 to 30 grains, or else +10 or 15 grains of sulphate of copper or blue stone; but neither +antimony nor ipecacuanha. When the stomach has been well evacuated, +strong infusions of coffee, or draughts of vinegar and water are to be +<span class="pagenum" id="Page_125">[125]</span>given occasionally. In all cases of corrosive or acrid poisons, when the +lower bowels are affected, it becomes necessary to employ enemas of a +soothing and corrective nature. All that the non-professional person +can do in any case of poisoning, till the arrival of medical advice, is to +empty the stomach of the hurtful matter by the quickest and readiest +aids; and when emetics are not at hand, such natural and domestic +means are to be resorted to as can be the easiest obtained; warm water, +mustard, salt, tickling the gullet with a feather, or pressing down the +tongue with a spoon, as already advised. It should be borne in mind, +that for mineral poisons <i>vegetable</i> emetics are to be used, and for +vegetable poisons <i>mineral</i> emetics: that in cases of poisoning from the +mineral acids, it is useless to give emetics, and dangerous to administer +water alone; in such cases, such articles are to be given as will +counteract the corrosive virulence of the acid, and convert it into an +inert compound, such as magnesia, soda, chalk, soap, or in extremity of +means, the plaster from the walls: that where prussic acid has been +taken, emetics are equally valueless; the prostrated powers are to be +raised by powerful stimulants, and the means already indicated. For +the poisons that are applied externally, and prove hurtful by absorption, +such as the bite or sting of venomous reptiles, the first duty of an +assistant is to tie a garter, tape, or some ligature tightly round the limb, +a few inches above the wound, next to wash it immediately with warm +water, and then, if there are no cracks in the lips or gums, fearlessly to +apply the mouth to the bitten part, and slowly and steadily suck it; +washing the mouth with cold water every time there is a rest, and the +contents are spit out. When cupping glasses are at hand, they should +be applied instead of the mouth; in either case, the part, after being +sucked or cupped, is to be well rubbed over with lunar caustic, a warm +poultice laid upon the place, the limb kept at rest, and, a few hours after +the bandage or ligature removed. For the poisonous sting of gnats, +bees, wasps, and other insects, a piece of lint, wetted in the pure extract +of lead, is all that is necessary to cure one or the other. For the +sickness, lassitude, and fainting, that often follow the sting of reptiles, it +is requisite to administer ether, brandy, and ammonia, and sometimes +opium.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_126">[126]</span></p> + +<h2 class="nobreak" id="MEDICAL_AND_HOUSEHOLD_RECEIPTS">MEDICAL +AND HOUSEHOLD RECEIPTS.</h2> + +</div> + +<p>Those receipts with initials and recommendations attached to them have +been tried, and are recommended by intelligent Correspondents. It must +not be supposed, however, that where such a signature or recommendation +is absent, the receipt cannot be relied upon. They are all of the first +class.</p> + +<p>The following recipes for various aperient medicines have been drawn +up at our request, by a Medical Gentleman, in consequence of the +expression of a want felt by heads of families of simple and safe laxatives, +without the cost of an application to an apothecary, or the risk attendant +upon taking quack medicines:—</p> + +<p><span class="smcap">Spring Aperients.</span>—For children, nothing is better than:—1. Brimstone +and treacle; to each tea-cupful of this, when mixed, add a tea-spoonful +of cream of tartar. As this sometimes produces sickness, the +following may be used:—2. Take of tartrate of soda one drachm and a +half, powdered jalap and powdered rhubarb each fifteen grains, ginger two +grains. Mix. Dose for a child above five years, one <i>small</i> tea-spoonful; +above ten years, a <i>large</i> tea-spoonful; above fifteen, half the whole, +or two tea-spoonfuls; and for a person above twenty, three tea-spoonfuls, +or the whole, as may be required by the habit of the person. +This medicine may be dissolved in warm water, common or mint tea. +This powder can be kept for use in a wide-mouthed bottle, and be in +readiness for any emergency. The druggist may be directed to treble +or quadruple the quantities as convenient.</p> + +<p><span class="smcap">Tonic Aperient.</span>—3. Take of Epsom salts one ounce, diluted sulphuric +acid one drachm, infusion of quassia chips half an <i>imperial</i> pint, +compound tincture of rhubarb two drachms. Half a wine-glassful for +a dose twice a day.</p> + +<p><span class="smcap">Aperient Pills.</span>—To some adults all liquid medicines produce such +nausea that pills are the only form in which laxative medicines can +be exhibited; the following is a useful formula:—4. Take of compound +rhubarb pill a drachm and one scruple, of powdered ipecacuanha six +grains, and of extract of hyoscyamus one scruple. Mix and beat into +a mass, and divide into twenty-four pills. Take one, or two, or if of +a very costive habit, <i>three</i> at bed-time.—5. For persons requiring a +more powerful purge, the same formula, with ten grains of compound +extract of colocynth, will form a good purgative pill. The mass +<span class="pagenum" id="Page_127">[127]</span>receiving this addition, must be divided into thirty, instead of +twenty-four pills.</p> + +<p><span class="smcap">Black Draught.</span>—6. The common aperient medicine known as +black draught is made in the following manner:—Take of senna leaves +six drachms, bruised ginger half a drachm, sliced liquorice root four +drachms, boiling water half an imperial pint. Keep this standing on +the hob, or near the fire, for three hours, then strain, and after allowing +it to grow cool, add of sal volatile one drachm and a half, of tincture +of senna, and of tincture of cardamoms, each half an ounce. (This +mixture will keep a long time in a cool place.) Dose: a wine-glassful +for an adult; two table-spoonfuls for young persons above fifteen years +of age. It is not a suitable medicine for children.</p> + +<p><span class="smcap">Infants’ Aperient.</span>—7. Take of rhubarb five grains, magnesia three +grains, white sugar a scruple, manna five grains; mix. Dose, varying +from a piece <i>half</i> the size of a sweet pea to a piece the size of an +ordinary pea.—8. A useful laxative for children is composed of calomel +two grains, and sugar a scruple, made into five powders; half of one +of these for a child from birth to one year and a half, and a whole +one from that age to five years.</p> + +<p><span class="smcap">Cholera and Bowel Complaints.</span>—Some years ago I received +from the late Dr. Beddome, of Tooley Street (the original inventor +of Beddome’s Powders), a recipe for bowel complaints, which I have +found so uniformly successful in relieving those disorders, and perhaps +warding off cholera, that I enclose it for the benefit of your numerous +readers.—<span class="smcap">Robert Brown</span>, Cheapside.—Rhubarb powder, half a drachm; +calcined magnesia, one drachm; paregoric elixir, one ounce; peppermint +water, half a pint. Mix and shake up, and take two table-spoonfuls +every three hours till relieved.—The following is a better prescription +for the same purpose:—Take of chalk mixture, eight ounces; aromatic +confection, one drachm; compound tincture of camphor, three drachms; +oil of carraway, three or four drops. Mix. Take two table-spoonfuls +every three hours, or oftener, if the pain and purging are urgent. A +tea-spoonful is a dose for young children, and one table-spoonful for +those of ten or twelve years of age.</p> + +<p><span class="smcap">Relief for Asthma.</span>—The following mixture is recommended as +a relief for the asthmatic:—Two ounces of the best honey, and one +ounce of castor oil mixed. A tea-spoonful to be taken night and +morning.—I have tried the foregoing with the best effect.—J. D.</p> + +<p><span class="smcap">For a Cough.</span>—Quarter of a pound of linseed; quarter of a pound +of raisins; two ounces of stick liquorice; two quarts of soft water, to +be boiled until reduced to half the quantity. When strained, add a +quarter of a pound of brown candy, pounded; one table-spoonful of +good old rum, one table-spoonful of lemon-juice or vinegar. A cupful +to be taken on going to bed, and more frequently if required. To be +warmed.—Used for years, and approved.—A. C. B.</p> + +<p><span class="smcap">For Colds and Coughs.</span>—Take spermaceti powder, half an ounce; +powdered gum arabic, half an ounce; elixir paregoric, three drachms; +<span class="pagenum" id="Page_128">[128]</span>clarified honey, a table-spoonful; mix and make an electuary; of which +a tea-spoonful is to be dissolved in the mouth, and swallowed slowly +whenever the cough is troublesome, or the hoarseness great.—B. B.</p> + +<p><span class="smcap">For Hooping-Cough.</span>—Dissolve a scruple of salt of tartar in a +quarter-pint of water; add to it ten grains of cochineal; sweeten it +with sugar. Give to an infant the fourth part of a table-spoonful four +times a day; two years old, half a spoonful; from four years, a +table-spoonful.—E. J. D.—[This has been a very successful mixture.]</p> + +<p><span class="smcap">To make Toffee for Hooping-Cough.</span>—Take one pound of treacle; +half a pound of moist sugar; a piece of butter, the size of a walnut; +a tea-spoonful of ginger or lemon-peel, or oil of peppermint; and half +a tea-spoonful of jalap. Boil them together till it will set firm in a +basin of cold water. It requires stirring while boiling, and takes a +long time to boil.—J. G. B.</p> + +<p><span class="smcap">An excellent and cheap Cough Mixture.</span>—Paregoric elixir +one pennyworth, and six drops of laudanum. Mix a little treacle with +three or four ounces of vinegar, and put it on the fire till nearly boiling; +then add it to the other ingredients. Put it in a bottle, shake it, and it +will be ready for use. When the cough is troublesome, take a spoonful.</p> + +<p><span class="smcap">Hoarseness.</span>—A piece of flannel, dipped in brandy, and applied to +the chest, and covered with a dry flannel, is to be worn all night.—Four +or six small onions, boiled, and put on buttered toast, and eaten +for supper, are likewise good for colds on the chest.</p> + +<p><span class="smcap">To cure Hiccough or Hiccup.</span>—This spasm is caused by flatulency, +indigestion, and acidity. It may be relieved generally by a +sudden fright or surprise, or any sudden application of cold, also by +swallowing two or three mouthfuls of cold water, by eating a small +piece of ice, taking a pinch of snuff, or anything that excites coughing.</p> + +<p><span class="smcap">For Shortness of Breath, or Difficult Breathing.</span>—Vitriolated +spirits of ether, one ounce, camphor twelve grains. Make a +solution, of which take a tea-spoonful during the paroxysm. This is +usually found to afford instantaneous relief in difficulty of breathing, +depending on internal diseases, and other causes, where the patient, +from a very quick and laborious breathing, is obliged to be in an +erect posture.</p> + +<p><span class="smcap">Consumption.</span>—Watercresses, eaten plentifully at every meal, are +excellent for this complaint. They should also be pounded in a mortar, +and the juice thus obtained be drunk by the patient. This simple +remedy has completely cured some, and relieved many sufferers from +consumption. For the relaxed bowels common in this disease, the +following is excellent:—Take fine flour, and tie it up tight in a cloth, +and boil it for a day (the longer the better). Let the patient take +as much of the dry flour in the inside as will lie on a sixpence, daily, +or oftener, if requisite.</p> + +<p><span class="smcap">Cold, or Inflammation of the Eyes.</span>—The white of an egg +mixed with a few bread crumbs (to give it substance), and put into +a muslin bag, and applied as a poultice to the eye, will afford great +relief in a few minutes, or generally a cure in a day or two. The +poultice is best applied at night, or when lying down; when removed, +<span class="pagenum" id="Page_129">[129]</span>the eye should be well bathed with warm water, using a bit of muslin, +<span class="smcap">not</span> a sponge.</p> + +<p><span class="smcap">Excellent Medicine for Indigestion.</span>—Carbonate of magnesia, +one ounce; carbonate of soda, one ounce; powdered ginger, one +drachm; best Turkey rhubarb, half a drachm. Well mix in a +mortar, and to be kept in a bottle with a glass stopper. The dose +for an adult is half a tea-spoonful.</p> + +<p><span class="smcap">Excellent Medicine for Rheumatism.</span>—Powdered gum guaiacum, +eight grains; flour of sulphur, two drachms; powdered rhubarb, +fifteen grains; cream of tartar, one drachm; powdered ginger, thirty +grains; powdered nutmeg, eight grains. To be made into an electuary, +with two ounces of clarified honey; a tea-spoonful to be taken +night and morning.</p> + +<p><span class="smcap">Quinine Draught.</span>—The following draught, as ordered by Dr. Copland, +was of the greatest service in a case of <i>dyspepsia</i>, accompanied +by derangement of the liver:—Sulphate of quinine, two grains; diluted +sulphuric acid, two drops; spirit of nutmegs, one drachm; distilled +water, ten drachms. Mix. To be taken daily at mid-day.</p> + +<p><span class="smcap">Sedative Ointment.</span>—The violent local irritation which often +follows the application of blisters to the surface of children, is a serious +objection to their use, and requires that particular care be taken to +lessen the liability of sloughing, &c. Should, however, the ulcer be +very irritable, the following ointment thickly spread on lint will be +found serviceable:—Lime water, oil of almonds, of each half an ounce; +mix well together, then add prepared lard, one ounce.</p> + +<p><span class="smcap">To Prevent Galling in Persons confined to their Beds.</span>—(Most +valuable.)—The white of an egg, beaten to a strong froth, then +drop in gradually, whilst you are beating, two tea-spoonfuls of spirits +of wine, put it into a bottle, and apply occasionally with a feather.</p> + +<p><span class="smcap">A Cure for Blistered Feet.</span>—Rub the feet, at going to bed, +with spirits mixed with tallow, dropped from a lighted candle into the +palm of the hand. On the following morning no blisters will exist.</p> + +<p><span class="smcap">Draught for Palpitation of the Heart, with great Nervous +Irritability.</span>—Tincture of foxglove, ten drops; camphor mixture, +one ounce; tincture of columba, one drachm. This draught may be +taken twice a day.</p> + +<p><span class="smcap">For Heartburn.</span>—Carbonate of magnesia, ten grains; carbonate of +soda, five grains; ginger in powder, five grains; liquorice in powder, +fifteen grains. Take as a powder two or three times during the day.</p> + +<p><span class="smcap">For Inflammation of the Eyes.</span>—Brandy, one tea-spoonful; white-wine +vinegar, one tea-spoonful; soft water, nine tea-spoonfuls. Mix—and +to be used frequently.</p> + +<p><span class="smcap">Useful Mixture for Diarrhœa in Infants.</span>—Carbonate of magnesia, +half a drachm; rhubarb, in powder, twenty grains; dill water, +three ounces; aromatic spirit of ammonia, thirty drops; sugar a tea-spoonful. +Mix. Two tea-spoonfuls may be given two or three times +a day.</p> + +<p><span class="smcap">Mixture for Children Teething when the Bowels are +Disordered.</span>—Chalk mixture, fifteen drachms; tincture of cinnamon, +<span class="pagenum" id="Page_130">[130]</span>one drachm. Mix together. Two tea-spoonfuls to be given three or +four times a day as required.</p> + +<p><span class="smcap">Electuary for Scorbutic Eruptions.</span>—Peruvian bark, powdered, +half an ounce; aromatic confection, half an ounce; syrup of oranges, a +sufficient quantity to mix the bark and confection; and take a piece the +size of a nutmeg, three times a day, in a glass of seidlitz or soda-water.</p> + +<p><span class="smcap">Draught for Hysteric Patients.</span>—Camphor mixture, one ounce; +fœtid spirit of ammonia, two drachms.</p> + +<p><span class="smcap">Fever Draught.</span>—Almond mixture, one ounce; carbonate of potass, +twenty grains; syrup of poppies, one drachm. Pour into this a table-spoonful +of lemon-juice, and drink while effervescing.</p> + +<p><span class="smcap">Aperient Electuary.</span>—A very useful family medicine, particularly +good for those who are troubled with asthma or rheumatism. One +ounce of senna powder; half an ounce of flour of sulphur; two drachms +of powdered ginger; half a drachm of saffron powder; four ounces of +honey. The size of a nutmeg to be taken night and morning.</p> + +<p><span class="smcap">Aperient for Children.</span>—Gingerbread, made with oatmeal instead +of flour, is a very useful aperient for children.—J. D.—[Good.]</p> + +<p><span class="smcap">Deafness from Deficient Secretion of Wax.</span>—Take oil of turpentine, +half a drachm; olive oil, two drachms. Mix. Two drops to +be introduced into the ear at bed-time.</p> + +<p><span class="smcap">Remedy for Deafness.</span>—Oil of almonds, half a pound; garlic, +bruised, one ounce; alkanet root, a quarter of an ounce; infuse and +strain. In deafness, a little to be poured into the ear.</p> + +<p><span class="smcap">Zinc Ointment</span> is made by rubbing well together one ounce of +oxide of zinc, and six ounces of hog’s lard. This ointment is useful +for chilblains; it is also commonly used for dressing the sores remaining +after scalds and burns, to absorb the great discharge which generally +follows; and it is a very good application to cracked skin, from which +a watery fluid oozes and irritates the neighbouring skin.</p> + +<p><span class="smcap">For the Cure of Chilblains.</span>—Put the hands and feet once a +week into hot water, in which two or three handfuls of common salt +have been thrown; this is a certain cure.—Z.</p> + +<p><span class="smcap">Method of Preventing Cold Feet at Bed-time.</span>—Draw off +your stockings just before undressing, and rub your ankles and feet +well with your hand, as hard as you can bear the pressure, for five +or ten minutes, and you will never have to complain of cold feet in +bed. It is hardly conceivable what a pleasurable glow this diffuses. +Frequent washing of the feet, and rubbing them thoroughly dry with a +linen cloth or flannel, is very useful.—J. R., <i>Warwick</i>.</p> + +<p><span class="smcap">Cure of Corns.</span>—Place the feet for half an hour, two or three +nights successively, in a pretty strong solution of common soda. The +alkali dissolves the indurated cuticle, and the corn falls out spontaneously, +leaving a small excavation, which soon fills up.—E. J.—[Certain.]</p> + +<p><span class="smcap">Another.</span>—Soak some young ivy leaves in vinegar for a few hours; +then tie one of the leaves on the corn with a piece of thread. It +should be changed each night and morning, and in a few days the +corn can be taken out without any pain. Six friends have tried this +<span class="pagenum" id="Page_131">[131]</span>with great success. After the corn has been taken out, the leaves +should be continued for a day or two, in order to remove any little +hardness that may remain.</p> + +<p><span class="smcap">Another.</span>—Cut a piece of the soap cerate plaster, spread on calico, +of the size required, and apply to the corn.—One application has cured +mine.—E. C., <i>Bridlington Quay</i>.</p> + +<p><span class="smcap">To remove Corns.</span>—Get four ounces of white diachylon plaster, four +ounces of shoemaker’s wax, and sixty drops of muriatic acid or spirits +of salt. Boil them for a few minutes in an earthen pipkin, and when +cold, roll the mass between the hands and apply a little on a piece +of white leather.</p> + +<p><span class="smcap">A certain Cure for Soft Corns.</span>—Dip a piece of soft linen rag +in turpentine, and wrap it round the toe on which the soft corn is, +night and morning; in a few days the corn will disappear; but the +relief is instantaneous. I have tried this with the greatest success.—S. +H., <i>Hull</i>.</p> + +<p><span class="smcap">Sore Throat.</span>—I have been subject to sore throat, and have invariably +found the following preparation (simple and cheap) highly +efficacious when used in the early stage: Pour a pint of <i>boiling</i> water +upon twenty-five or thirty leaves of common sage; let the infusion +stand for half an hour. Add vinegar sufficient to make it moderately +acid, and honey according to the taste. This combination of the +astringent and the emollient principle seldom fails to produce the +desired effect. The infusion must be used as a gargle several times a +day. It has this advantage over many gargles—it is pleasant to the +taste, and may be swallowed occasionally, not only without danger, +but with advantage.—G. M.</p> + +<p><span class="smcap">Ear-ache.</span>—Sometimes ear-ache is connected with chronic ulceration +in the external and internal part of the ear, when injections of warm +water and soap are advisable. In this case, there is sometimes a +constant fœtid discharge, for which the following mixture has been +recommended by Dr. Hugh Smith:—Take of ox-gall, three drachms; +balsam of Peru, one drachm. Mix. A drop or two to be put into +the ear with a little cotton.</p> + +<p><span class="smcap">Cure for Tooth-ache (outward application), Chilblains, etc.</span>—Take +of solution of ammonia, two drachms; camphorated spirit, six +drachms; essence of bergamot, ten drops, and mix.—I have tried it, +and found it very efficacious.—E. C., <i>Bridlington Quay</i>.</p> + +<p><span class="smcap">Tooth-ache.</span>—Dr. Blake recommends two drachms of alum, to be +dissolved in seven drachms of sweet spirits of nitre; a piece of lint +or a small piece of sponge to be dipped in the solution and applied +to the tooth.</p> + +<p><span class="smcap">A Valuable Receipt for the Tic-Douloureux.</span>—I was dreadfully +afflicted with it, and the receipt has cured me and many others; it +is simple, as follows:—Take half a pint of rose-water, add two tea-spoonfuls +of white vinegar, to form a lotion. Apply it to the part +affected three or four times a day. It requires fresh linen and lotion +each application; this will, in two or three days, gradually take the +pain away. The above receipt I feel desirous of being made known +<span class="pagenum" id="Page_132">[132]</span>to the public, as I have before mentioned the relief I have experienced, +and others, whose names I could give.—J. T.</p> + +<p><span class="smcap">To Cure Warts.</span>—Take a cake of dry pipe-clay, and scrape a little +from it, then rub the wart or warts well with it four or six times a +day till they disappear. I had one on my forehead above twelve +months, which pained me very much in putting on or taking off my +hat. I tried the above receipt, by rubbing it well about four times +a day; and in the course of a fortnight it was gone, leaving only a +mark behind. I can feel nothing of it now, even by rubbing it with +my finger.—A. M.</p> + +<p><span class="smcap">To Eradicate Warts.</span>—Dissolve as much common washing soda +as the water will take up; repeatedly wash with this for a minute or +two, and let the warts dry without wiping.</p> + +<p><span class="smcap">A Certain Cure for Warts.</span>—Take the inner rind of a lemon, +steep it twenty-four hours in vinegar, and apply it to the wart. The +lemon must not remain on the part above three hours, and must then +be applied fresh every day.—F. E. W.—[This is only another mode of +applying acetic acid. The application with a camel-hair brush is +the best method.]</p> + +<p><span class="smcap">Another Method.</span>—Get a little bullock’s gall, keep it in a bottle, +and rub a little on the wart two or three times a day.</p> + +<p><span class="smcap">Remedy for Rheumatism, Lumbago, Sprains, Bruises, Chilblains +(before they are broken), and Bites of Insects.</span>—One +raw egg well beaten, half a pint of vinegar, one ounce of spirits +of turpentine, a quarter of an ounce of spirits of wine, a quarter of +an ounce of camphor. These ingredients to be beaten well together, +then put in a bottle and shaken for ten minutes, after which, to be +corked down tightly to exclude the air. In half an hour it is fit for +use. Directions:—To be well rubbed in, two, three, or four times a +day. For rheumatism in the head, to be rubbed at the back of the +neck and behind the ears. This liniment can be made at home for +9d.; if not made at home, the chemist should be told to follow the +prescription exactly.—J. H. D.</p> + +<p><span class="smcap">A Certain Remedy for Spasms.</span>—Take three-pennyworth +of balsam of sulphur, and three-pennyworth of oil of aniseed; put +these together, and let them stand in a warm place for twenty-four +hours, and at the same time take two-pennyworth of spirits of wine, +and two-pennyworth of spirits of turpentine, put these together, and +let them stand as the above; then, after twenty-four hours, mix the +whole well together. Take seven or eight drops on a piece of loaf +sugar when the pain is troublesome, and it will give instant relief. +Observe, a little tea or coffee may be taken afterwards, to rinse the +mouth.—W. W.</p> + +<p><span class="smcap">Simple Remedy for a Pain in the Side.</span>—At bed-time take a +fresh cabbage-leaf, hold it near the fire till quite warm, and then apply +it to the part affected, binding it tight with a cloth round the body; +let it remain for twelve hours or more, when it will generally be +found to have removed the pain. If not entirely removed, it will be +well to repeat the application of a fresh leaf, allowing it to remain +<span class="pagenum" id="Page_133">[133]</span>on the same time as the first. This will very seldom fail.—I have +forwarded the above three very simple, yet, at the same time, efficacious +prescriptions, with the intention that they may be of service to some +of the numerous readers of your volume, as well as in the district in +which I reside.—A. L.</p> + +<p><span class="smcap">For Sprains and Bruises.</span>—Especially where the parts are discoloured +with blood underneath the skin, and for rheumatic swelling +of the joints: Vinegar, one pint; distilled water, half a pint; rectified +spirits, one and a half pint; camphor, two ounces. Mix the vinegar +and water, dissolve the camphor in the spirits of wine, and then put +them all together. For sprains, bruises, and other injuries, when the +skin is not broken: Carbonate of ammonia, two ounces; vinegar, +two pints; proof spirit, three pints. Mix the ammonia with the +vinegar; when the effervescence ceases, add the spirit. In inflammation +of the joints of some standing, this is mixed with linseed meal, +and applied as a poultice, twice a day.</p> + +<p><span class="smcap">Primrose Ointment for Burns and Ulcers.</span>—Bruise one pound +of the leaves of this well-known plant in a mortar, along with half +a pound of the flowers; simmer these in an equal quantity of hog’s +lard, without salt, until the primroses become crisp; after which, the +ointment, whilst fluid, must be strained through a coarse sieve. This +is an excellent application for obstinate ulcers or burns.</p> + +<p><span class="smcap">An Excellent Remedy for Sprains.</span>—Put the white of an egg +into a saucer, keep stirring it with a piece of alum about the size of +a walnut until it becomes a thick jelly; apply a portion of it on a +piece of lint or tow large enough to cover the sprain, changing it for +a fresh one as often as it feels warm or dry: the limb is to be kept in a +horizontal position by placing it on a chair.—B. B.</p> + +<p><span class="smcap">Resin Ointment, or Yellow Basilicon</span>, is composed of two +ounces of yellow wax, five ounces of white resin, and seven ounces +of hog’s lard; these must be slowly melted together, and stirred constantly +with a stick, till completely mixed. This ointment is sometimes +used in treating scalds and burns; also for dressing blisters, when +it is wished to keep up a discharge from them for a few days. This +is a stimulating ointment.</p> + +<p><span class="smcap">Lime Liniment for Burns, Scalds, etc.</span>—Linseed or common +olive oil, and lime water equal parts; to be shaken up together every +time of use, for scrofula and syphilitic sores, and still more for burns +and scalds.</p> + +<p><span class="smcap">To Prevent the Skin From Discolouring after a Blow or +a Fall.</span>—Take a little dry starch or arrow-root, and merely moisten +it with cold water, and lay it on the injured part; this must be +done immediately, so as to prevent the action of the air upon the +skin; however, it may be applied some hours afterwards with effect. +I learnt this when resident in France; it may already be known +here, but I have met with none amongst my own acquaintances who +seem to have heard of it. Raw meat is not always at hand, and +some children have an insurmountable repugnance to let it be +applied. I always make use of the above when my children meet +<span class="pagenum" id="Page_134">[134]</span>with an accident, and find that it keeps down swelling, and cleanses, +and facilitates the healing of scratches, when they happen to fall on +the gravel in the garden.—J. M. A. M.</p> + +<p><span class="smcap">Pains after Exertion.</span>—It is not generally known to pedestrians +that the pains in the knees and legs, which usually follow +after a long excursion, and which continue with some persons for +two or three days after, may be prevented or considerably lessened, +by bathing the parts affected in cold spring water, immediately before +going to bed. Care should be taken, if the feet be dipped in the +water, afterwards to dry them thoroughly with a rough towel; and +persons of weak constitution, or liable to cramp, <i>ought not to dip +their feet at all</i>. Those who reside at the sea-side, if of sound +strong constitutions, will find great relief in the summer months, by +bathing in the sea, but this practice ought not to be adopted without +great caution. In my own case, and that of two of my brothers, +it has proved invaluable for restoring vigour and energy to the +system, after a long and tiring walk.—F. J. L., <i>Margate</i>.</p> + +<p><span class="smcap">To Heal Burns.</span>—Steep the bark of sumach-root, and boil it +away until it is very strong; then add hog’s lard, and boil it until +the water has all evaporated. A little of this applied to a burn +will check the inflammation instantly. It has been known to cure +dangerous scalds when physicians’ remedies have failed.—S.</p> + +<p><span class="smcap">Certain Cure for Cramp in the Legs.</span>—Stretch out the heel +of the leg as far as possible, at the same time drawing up the toes +as far as possible. This will often stop a fit of the cramp after it +has commenced. I have never known this fail.—E. J.</p> + +<p><span class="smcap">Calamine Ointment, or Turner’s Cerate</span>, consists of half a pound +of yellow wax, and a pint of olive oil, which are to be melted +together; this being done, half a pound of calamine powder is to be +sifted in, and stirred till the whole be completely mixed. This is +an excellent ointment for stimulating sluggish wounds or sores.</p> + +<p><span class="smcap">Bleeding at the Nose.</span>—To stop this malady, which is sometimes +alarming, it is recommended by Dr. Negrier (who has extensively +tried it) simply to <i>elevate the patient’s arm</i>. The explanation +is based upon physiological grounds: the greater force required to +propel the blood through the vessels of the arm when elevated, +causes the pressure upon the vessels of the head to be diminished +by the increased action which takes place in the course of the +brachial arteries (the arteries of the arms). If the theory be sound, +<i>both</i> arms should be elevated.</p> + +<p><span class="smcap">Hydrophobia.</span>—No kennel should be without this medicine:—Six +ounces filings of pewter, six ounces rue, four ounces garlic, four ounces +mithridate or Venice treacle. Cut the rue and garlic small; mix +them with three quarts of strong beer, or white wine, in an earthen +vessel that can be stopped close; put it into a pot of water with +hay tied about it, to prevent it from being broken against the sides +of the pot when the water is boiling; let it simmer over a slow fire +three or four hours, then squeeze the liquor from the herbs, bottle it +for use, and seal the cork. How to apply it:—For a dog, one table-spoonful +<span class="pagenum" id="Page_135">[135]</span>the first day, two the second, three the third, four the fourth, +and five the fifth; continue to give five for four mornings more; nine +mornings in all. The same quantity to man or woman, making +allowances for robust or less vigorous frames. To a child, half the +quantity.</p> + +<p><span class="smcap">Poison.</span>—When you have reason to suppose that you have accidentally +swallowed a poisonous substance, and proper medical advice +is not at hand, take an emetic. This may be done almost instantaneously +by swallowing a cupful of warm water mixed with a tea-spoonful +of mustard. If you have not dry mustard in the house, +you are almost sure to have a mustard-pot, and a quantity from +that put into the water will very quickly empty the stomach. As +mustard may thus prove of so much use, it should never be wanting +in any house; but even should there be no mustard at hand, warm +water by itself forms a tolerably efficacious emetic.</p> + +<p><span class="smcap">A Hint to Invalids.</span>—It may not be generally known to persons +in delicate health that new milk put into a vessel, and let stand +until it becomes of a pleasant sourish taste, is much more wholesome +and nutritious than sweet milk; it is more cooling and strengthening, and +agrees with many stomachs with which new milk will not.—H. C.</p> + +<p><span class="smcap">A Fumigation for Infected Air.</span>—Take muriatic acid, and nitrous +acid, of each half an ounce; put them into a quart bottle; add of +manganese an ounce and a half; carry this about the room for a +few minutes; a powerful smell will then be perceived, which will be +sufficient; then let the bottle be closely stopped till the air begins +to be offensive, when the same method must be repeated. This will +last for months.</p> + +<p><span class="smcap">To prevent Infection from Typhus Fever.</span>—Six drachms of +powdered saltpetre, six ounces oil of vitriol; mix them in a tea-cup by +adding one drachm of the oil at a time. The cup to be placed during +the preparation on the hearth, and to be stirred with a tobacco-pipe. +The cup to be placed in different parts of the room.—F. E. W.</p> + +<p><span class="smcap">To Remove the Smell of House Sewage.</span>—Mix gypsum +(sulphate of lime), with the sewage, which is called “deodorising,” and +it will partially answer the purpose; but peat charcoal will be found a +more effective addition.</p> + +<p><span class="smcap">To Cure the Sting of a Wasp.</span>—Apply oil of tartar, or solution of +potash, to the part affected, and it will give you instant ease.—F. E. W.</p> + +<p><span class="smcap">Fly Water.</span>—The following preparation, without endangering the +lives of children, or other incautious persons, is not less fatal to flies +than a solution of arsenic. Dissolve two drachms of the extract of +quassia in half a pint of boiling water, add a little sugar or syrup, and +put the mixture in plates.—F. E. W.</p> + +<p><span class="smcap">To avoid Injury from Bees.</span>—A wasp or bee swallowed may be +killed before it can do harm, by taking a tea-spoonful of common salt +dissolved in water. It kills the insect and cures the sting. Salt, at all +times, is the best cure for external stings; sweet oil, pounded mallows, +or onions, or powdered chalk made into a paste with water, are also +efficacious.</p> + +<p><span class="pagenum" id="Page_136">[136]</span></p> + +<p><span class="smcap">Effectual Method of curing the Stings of Bees and Wasps.</span>—The +sting of a bee is generally more virulent than that of a wasp, and +with some people attended with very violent effects. The sting of a +bee is barbed at the end, and, consequently, always left in the wound: +that of a wasp is pointed only, so that they can sting more than once, +which a bee cannot do. When any person is stung by a bee, let the +sting, in the first place, be instantly pulled out; for the longer it remains +in the wound, the deeper it will pierce, owing to its peculiar form, +and emit more of the poison. The sting is hollow, and the poison +flows through it, which is the sole cause of the pain and inflammation. +The pulling out of the sting should be done carefully, and with a +steady hand; for if any part of it breaks in, all remedies then, in a +great measure, will be ineffectual. When the sting is extracted, suck +the wounded part, if possible, and very little inflammation, if any, will +ensue. If hartshorn drops are immediately afterwards rubbed on the +part, the cure will be more complete. All notions of the efficacy of +sweet oil, bruised parsley, burnt tobacco, &c., appear, on various +trials, to be totally groundless. On some people, the sting of bees +and wasps has no effect, it is therefore of little consequence what +remedy they apply to the wound. However, the effect of stings greatly +depends on the habit of body a person is of; at one time a sting +takes little or no effect, though no remedy is used, which at another +time will be very virulent on the same person. I have had occasion +to test this remedy several times, and I can safely avouch its efficacy. +The exposure to which persons are subjected during the hot summer +months, will no doubt render the advice very useful, its very simplicity +making it more acceptable.—W. F. C., <i>Islington</i>.</p> + +<p><span class="smcap">Disinfecting Liquid.</span>—In a wine-bottle of cold water, dissolve two +ounces acetate of lead (sugar of lead); and then add two (fluid) ounces +of strong nitric acid (aqua-fortis). Shake the mixture, and it will be +ready for use.—A very small quantity of the liquid, in its strongest +form, should be used for cleansing all kinds of chamber utensils.—For +removing offensive odours, clean cloths thoroughly moistened with the +liquid, diluted with eight or ten parts of water, should be suspended +at various parts of the room.—In this case the offensive and deleterious +gases are neutralized by chemical action. Fumigation in the usual +way is only the substitution of one odour for another. In using the +above, or any other disinfectant, let it never be forgotten that <i>fresh +air</i>—and plenty of it—is cheaper and more effective than any other +material.—O. N.</p> + +<h3>TOILETTE RECEIPTS.</h3> + +<p><span class="smcap">Hair Dye</span>, No. 1.—I have operated upon my own cranium for at least +a dozen years, and though I have heard it affirmed that dyeing the hair +will produce insanity, I am happy to think I am, as yet, perfectly sane, +and under no fear of becoming insane; at all events, I am wiser than I +once was, when I paid five shillings for what I myself can now make for +less than twopence!—but to the question:—I procure lime, which I +<span class="pagenum" id="Page_137">[137]</span>speedily reduce to powder by throwing a little water upon it; then mix +this with litharge (three-quarters lime and a quarter litharge), which I +sift through a fine hair sieve; and then I have what is sold at a high +price under the name of “Unique Powder,” and the most effectual hair +dye that has yet been discovered. But the application of it is not very +agreeable, though simple enough:—Put a quantity of it in a saucer, +pour boiling water upon it, and mix it up with a knife like thick +mustard; divide the hair into thin layers with a comb, and plaster the +mixture thickly into the layers to the roots, and all over the hair. When +it is all completely covered over with it, then lay all over it a covering +of damp blue or brown paper, and bind over it closely a handkerchief, +then put on a nightcap over all, and go to bed; in the morning, brush +out the powder, wash thoroughly with soap and warm water, then dry, +curl, oil, &c. I warrant that hair thus managed will be a permanent +and beautiful black, which, I dare say, most people would prefer to +either gray or red.—J. G.</p> + +<p><span class="smcap">Hair Dye</span>, No. 2.—Moisten the hair first with a solution of silver +in nitric acid, and then with a weak solution of the hydro-sulphuret of +ammonia. This is instantaneous in its effects. It is to be observed +that it also stains the skin.</p> + +<p><span class="smcap">Superfluous Hair.</span>—Seeing a general desire for a receipt to +remove superfluous hairs, I send you one which I can recommend:—Lime, +one ounce; carbonate of potash, two ounces; charcoal powder, +one drachm; mix with warm water to a paste, and apply it to the hair. +When dry, wash it off.—W. Ll. R.</p> + +<p><span class="smcap">For Thickening and Strengthening the Hair.</span>—Skim the fat +from the top of calves’ feet while boiling; mix with a tea-spoonful of +rum; shake together. Apply night and morning.</p> + +<p><span class="smcap">Economical Hair Wash.</span>—Take one ounce of borax, half an ounce +of camphor, powder these ingredients fine, and dissolve them in one +quart of boiling water; when cool, the solution will be ready for use; +damp the hair frequently. This wash not only effectually cleanses and +beautifies, but strengthens the hair, preserves the colour, and prevents +early baldness. The camphor will form into lumps, but the water will +be sufficiently impregnated.</p> + +<p><span class="smcap">To Promote the Growth of Hair.</span>—Mix equal parts of olive oil +and spirits of rosemary, and add a few drops of oil of nutmeg. If the +hair be rubbed every night with this, and the proportion be very +gradually increased, it will answer every purpose of increasing the +growth of the hair. I have tried this, and recommended it to others, +with the best effect.—E. J.</p> + +<p><span class="smcap">Erasmus Wilson’s Lotion to Promote the Growth Of +Hair.</span>—Eau de Cologne, two ounces; tincture of cantharides, two +drachms; oil of rosemary and oil of lavender, of each ten drops.</p> + +<p><span class="smcap">Camphor Cerate for Chapped Hands.</span>—Take one ounce and a +half of spermaceti, half an ounce of white wax, scrape them into an +earthen vessel or pipkin (an earthen jam-pot will do), add six drachms +of pounded camphor, and pour on the whole four table-spoonfuls of best +olive oil; let it stand before the fire till it dissolves, stirring it well +<span class="pagenum" id="Page_138">[138]</span>when liquid. Before you wash your hands, take a small piece of the +cerate, and rub it into your hands, then wash them as usual. Putting +the cerate on before going to bed is very good. The ingredients cost +one shilling, and this quantity will last for three winters. The vessel +should be covered, to prevent evaporation.</p> + +<p><span class="smcap">Macassar Oil To Make the Hair Grow and Curl.</span>—Olive oil, +one pound; oil of origanum, one drachm; oil of rosemary, one drachm +and a quarter. Mix.</p> + +<p><span class="smcap">To Make a Curling Fluid for the Hair.</span>—Melt a bit of white +bees’ wax, about the size of a filbert kernel, in one ounce of olive oil; to +this add one or two drops of attar of roses.</p> + +<p><span class="smcap">To Soften the Skin, and Improve the Complexion.</span>—If +flour of sulphur be mixed in a little milk, and after standing an hour +or two, the milk (without disturbing the sulphur) be rubbed into the +skin, it will keep it soft, and make the complexion clear. It is to be +used before washing. This recipe is used in my family every day, and +found to answer.—G. W.</p> + +<p><span class="smcap">To Whiten the Nails.</span>—Diluted sulphuric acid, two drachms; +tincture of myrrh, one drachm; spring water, four ounces. Mix. First +cleanse with white soap, and then dip the fingers into the mixture.—N.</p> + +<p><span class="smcap">To Whiten the Hands.</span>—Take a wine-glassful of Eau de Cologne, +and another of lemon-juice; then scrape two cakes of brown Windsor +soap to a powder, and mix well in a mould. When hard, it will be an +excellent soap for whitening the hands.</p> + +<p><span class="smcap">An Excellent Eye-wash.</span>—I send you the following recipe, +having found it very useful in my own case. It is especially adapted to +relieve the pain and weakness incident to the eyes of elderly people, +when depending on debility of the optic nerves:—Take sulphate of +zinc, one drachm; spirit of camphor, three drachms; distilled water, +hot, four ounces; rose-water, eight ounces. Pour the boiling water +upon the zinc and camphorated spirit in a closed vessel, and when cold, +strain through linen or fine tow; then add the rose-water.—<span class="smcap">J. Wilson</span>, +<i>Cork</i>.</p> + +<p><span class="smcap">For Weak Eyes.</span>—Two grains acetate of zinc, in two ounces of +rose-water; filter the liquor carefully, and wash the eyes night and +morning. I have used the above for many years.—M. A. S.</p> + +<p><span class="smcap">Goulard Lotion, or Lead Wash.</span>—This may be made by dissolving +one drachm of sugar of lead in a pint of soft water. Some +persons are very fond of using this wash, with the addition of spirits +of wine, as an evaporant; but I do not like it, for it renders the skin +very dry and harsh, and its sedative virtue acting through unbroken +skin, is not of much value. Under other circumstances, it is very often +useful. When used as a wash for the eyes, two grains of the sugar +of lead are to be dissolved in two table-spoonfuls of water.</p> + +<p><span class="smcap">To Fill a Decayed Tooth.</span>—Procure a small piece of gutta-percha, +drop it into boiling water, then, with the thumb and finger, take off +as much as you suppose will fill up the tooth <i>nearly</i> level, and while in +the soft state press into the tooth; then hold on <i>that</i> side of the mouth +cold water two or three times, which will harden it.—The writer of +<span class="pagenum" id="Page_139">[139]</span>this chanced to try it, and for two years has found it very successful; +of course the breath is sweeter, and the tooth free from cold.—G. A. M.</p> + +<p><span class="smcap">New Method of Filling Teeth.</span>—Mix thirteen parts of pure +finely powdered caustic lime with twelve parts of anhydrous phosphoric +acid. This powder is moist during the mixing, and, while in that state, +is to be introduced into the decayed tooth. The place in the tooth +is to be made dry before receiving the mixture. This kind of filling +must be used two or three minutes after being prepared. Soon after +it is lodged in the decayed cavity, it becomes very solid.—E. A. C.</p> + +<p><span class="smcap">Simple Means of Removing Tartar from the Teeth.</span>—In the +summer months, tartar may be effectually removed from the teeth, by +partaking frequently of strawberries.</p> + +<p><span class="smcap">Tooth-Powder.</span>—Powdered orris-root, half an ounce; powdered +charcoal, two ounces; powdered Peruvian bark, one ounce; prepared +chalk, half an ounce; oil of bergamot or lavender, twenty drops. These +ingredients must be well worked up in a mortar, until thoroughly +incorporated. This celebrated tooth-powder possesses three essential +virtues, giving an odorous breath, cleansing and purifying the gums, +and preserving the enamel; the last rarely found in popular tooth-powders.—C.</p> + +<p><span class="smcap">Simple Mode of Cleansing the Teeth.</span>—Take a tooth-brush, +which, after having dipped it in water, rub upon your cake of soap, and +then apply to the teeth; the mouth can easily be cleansed of the soap-suds, +by rinsing with water. I have found this simple receipt very +effective.—J. T.</p> + +<p><span class="smcap">Excellent Dentifrice.</span>—I have used the following dentifrice for +seven or eight years uninterruptedly, and can confidently recommend +it as excellent and economical:—Procure a lump of whiting, and +scrape off as much, in fine powder, as will fill a pint pot. Take two +ounces of camphor, moisten it with a few drops of brandy or spirit +of wine, and rub it into a powder. Mix this with the whiting, and +add to it half an ounce of powdered myrrh. Put the whole into a +wide-mouthed bottle, and cork down. A small portion of this may +be emptied into a box every few days for use. By keeping it corked +down, it will be as fragrant at the end of the year as when made. If +too strong of the camphor, it will be easy to add a little more +whiting.—T. K.</p> + +<p><span class="smcap">Cold Cream.</span>—Sweet almond oil, seven pounds by weight; white +wax, three-quarters of a pound; spermaceti, three-quarters of a pound; +clarified mutton suet, one pound; rose-water, seven pints; spirits of +wine, one pint. Directions to mix the above:—Place the oil, wax, +spermaceti, and suet in a large jar; cover it over tightly, then place +it in a saucepan of boiling water (having previously placed two or more +pieces of fire-wood at the bottom of the saucepan, to allow the water +to get underneath the jar, and to prevent its breaking); keep the water +boiling round the jar till all the ingredients are dissolved; take it out +of the water, and pour it into a large pan previously warmed and capable +of holding twenty-one pints; then, with a wooden spatula, stir in the +rose-water, cold, as quickly as possible (dividing it into three or four +<span class="pagenum" id="Page_140">[140]</span>parts at most), the stirring in of which should not occupy above five +minutes, as after a certain heat the water will not mix. When all the +water is in, stir unremittingly for thirty minutes longer to prevent +its separating, then add the spirits of wine and the scent, and it is +finished. Keep it in a cold place, in a white glazed jar, and do not +cut it with a <i>steel</i> knife, as it causes blackness at the parts of contact. +Scent with otto of roses and essential oil of bergamot to fancy. For +smaller quantities, make ounces instead of pounds.—R. S.</p> + +<p><span class="smcap">Rosemary Pomatum.</span>—Strip from the stems two large handfuls of +recently gathered rosemary. Boil these in a well-tinned saucepan, +with half a pound of hog’s lard, till reduced to four ounces. Strain it, +and put it into a pomatum pot. Oils for the hair may be made by +simply stirring any essential oils into oil of ben, oil of almonds, olive +oil, or castor oil. The pink and red oils are coloured by being heated +to the boiling point, and poured upon alkanet root. But such preparation +is bad, because heating the oil to the point necessary to make it +act upon the dye of the alkanet root, gives it a tendency to become +rancid. Coloured oils should therefore be avoided, if it be for this +reason only; but for ladies who wear caps, there is a still stronger—coloured +oils always stain these caps.—W.</p> + +<p><span class="smcap">Pomatum.</span>—Take of white mutton suet four pounds, well boiled in +hot water (three quarts), and washed to free it from salt. Melt the suet +when dried with a pound and a half of fresh lard, and two pounds of yellow +wax. Pour into an earthen vessel, and stir it till it is cold; then beat +into it thirty drops of oil of cloves, or any other essential oil whose scent +you prefer. If this kind of pomatum is too hard, use less wax.</p> + +<p><span class="smcap">To make Court-Plaster.</span>—Stretch tightly, some thin black or flesh-coloured +silk in a wooden frame, securing it with packthread or small +tacks. Then go all over it with a soft bristle brush, dipped in dissolved +isinglass or strong gum arabic water. Give it two or three coats, +letting it dry between each. Then go several times over it with white +of egg.—<span class="smcap">J. Manson.</span></p> + +<p><span class="smcap">Rose Lip Salve.</span>—Eight ounces sweet almond oil, four ounces prepared +mutton suet, one ounce and a half white wax, two ounces +spermaceti, twenty drops otto; steep a small quantity of alkanet +root in the oil, and strain before using. Melt the suet, wax, and +spermaceti together, then add the chloric oil and otto.—R. S.</p> + +<p><span class="smcap">Bandoline for the Hair (a French Receipt).</span>—To one quart of +water put half an ounce of quince pips, boil it nearly an hour, stirring +it well, strain it through a piece of fine muslin, let it stand twenty-four +hours, and then add fourteen drops of the essential oil of almonds. A +dessert-spoonful of brandy may be added, if required to keep a long +time.—E. I.</p> + +<p><span class="smcap">Bandoline for the Hair.</span>—Take of castor oil, two ounces; spermaceti, +one drachm; oil of bergamot, one drachm. Mix with heat +and strain; then beat in six drops otto of roses. If wished coloured, +add half a drachm of annatto. Tried and recommended by W. B. W. K. +Cost, 1s. 4d.</p> + +<p><span class="smcap">Elder-Flower Ointment.</span>—This is the mildest, blandest, and most +<span class="pagenum" id="Page_141">[141]</span>cooling ointment, as the old women term it, which can be used, and +is very suitable for anointing the face or neck when sun-burnt. It is +made of fresh elder-flowers stripped from the stalks, two pounds of +which are simmered in an equal quantity of hog’s lard till they become +crisp, after which the ointment, whilst fluid, is strained through a +coarse sieve.</p> + +<p><span class="smcap">Bear’s Grease (Imitative).</span>—Hog’s lard, sixteen ounces; flour +of benzoin and palm oil, of each a quarter of an ounce. Melt together +until combined, and stir until cold. Scent at pleasure. This will +keep a long time.</p> + +<p><span class="smcap">Pomade Victoria.</span>—This highly-praised and excellent pomade is +made in the following way—and if so made, will be found to give a +beautiful gloss and softness to the hair:—Quarter of a pound of honey +and half an ounce of bees’ wax simmered together for a few minutes, +and then strain; and of oil of almonds, lavender and thyme, half a +drachm each. Be sure to continue stirring till quite cold, or the honey +and wax will separate.—Tried and recommended by W. W.</p> + +<p><span class="smcap">Cold Cream.</span>—Lard, six ounces; spermaceti, one ounce and a +drachm and a half; white wax, three drachms; rose-water, three +ounces; carbonate of potass, fifteen grains; spirits of wine, three-quarters +of an ounce; essential oil of bergamot, three drachms. Melt +the three first, then add the rose-water, carbonate of potass, and spirits +of wine, stirring well, and when nearly cold add the perfume. I can +safely say that this is first-rate, having made many pounds of it.—G. +R. M. D.</p> + +<p><span class="smcap">To Perfume Linen.</span>—Rose leaves dried in the shade, or at about +four feet from a stove, one pound; cloves, carraway seeds, and allspice, +of each one ounce; pound in a mortar, or grind in a mill; dried salt, +a quarter of a pound. Mix all these together, and put the compound +into little bags.—S., <i>Clapham</i>.</p> + +<p><span class="smcap">Pot-Pourri.</span>—Take of orris-root, flag-root, bruised, each four ounces; +yellow sandal-wood, three ounces; sweet cedar-wood, one ounce; +gum benzoin, storax, of each one ounce; cloves, half an ounce; nutmegs, +one ounce; patchouli leaves, one ounce. The above should be +all coarsely powdered, and well mixed. Then add—bay salt, one +pound; rose leaves, three ounces; essence of lemon, half a drachm; +millefleurs, one drachm; oil of lavender (English) twenty drops; +musk, ten grains. The above may be used for <i>saquets</i>, if the bay salt +and rose leaves are omitted, substituting for the latter ten drops of +otto of roses. The above forms a grateful perfume, and will retain +its scent for a considerable time. It may be relied upon as excellent.—W. +G. G.</p> + +<p><span class="smcap">To make Eau de Cologne.</span>—Rectified spirits of wine, four pints; +oil of bergamot, one ounce; oil of lemon, half an ounce; oil of +rosemary, half a drachm; oil of neroli, three-quarters of a drachm; +oil of English lavender, one drachm; oil of oranges, one drachm. +Mix well and then filter. If these proportions are too large, smaller +ones may be used.—A. L.</p> + +<p><span class="smcap">To Extract the Perfume of Flowers.</span>—Procure a quantity of +<span class="pagenum" id="Page_142">[142]</span>the petals of any flower which has an agreeable flavour; card thin +layers of cotton wool, which dip into the finest Florence oil; sprinkle +a small quantity of fine salt on the flowers, and place layers of cotton +and flowers alternately, until an earthen or wide-mouthed glass vessel +is quite full. Tie the top close with a bladder, and lay the vessel in +a south aspect, exposed to the heat of the sun, and in fifteen days, +when opened, a fragrant oil may be squeezed away from the whole +mass; little inferior (if roses are made use of) to the dear and highly-valued +otto, or odour of roses.</p> + +<p><span class="smcap">Essentia Odorifera.</span>—Take of musk grain, ten grains; civet, five +grains; Peruvian balsam, twelve grains; oil of cloves, four drops; oil +of rhodium, two drops; sub-carbonate of potash, half a drachm; rectified +spirits of wine, two ounces. Digest them together in a close vessel, +with a heat equal to that of the sun in summer (78 deg. Fahr.) for several +days, and afterwards pour off the essence for use. This is an exquisite +perfume, and a single drop gives a fine flavour to many ounces of +other liquors.—K.</p> + +<p><span class="smcap">A Very Pleasant Perfume, and also Preventive against +Moths.</span>—Take of cloves, caraway seeds, nutmegs, mace, cinnamon, +and Tonquin beans, of each one ounce; then add as much Florentine +orris-root as will equal the other ingredients put together. Grind the +whole well to powder, and then put it in little bags, among your +clothes, &c.—A. L.</p> + +<p><span class="smcap">To Loosen the Stoppers of Smelling-Bottles.</span>—If the stopper +is firmly fixed by means of the salts contained within the bottle, do not +attempt to strike the stopper, but add as much citric acid to water as +it will take up, thus making what chemists term a saturated solution; +or else pour some vinegar into a tumbler, and immerse the bottle in +the solution or vinegar. In the former case a citrate of ammonia +will be formed, and in the latter case an acetate of ammonia. After +the bottle has remained in the tumbler a short time, remove it to a +basin of warm water, and it will soon be released.—K.</p> + +<p><span class="smcap">Cleaning Combs.</span>—I beg leave to offer a plan that will do away +with the “cleaning of a comb,” or, at least, in a great measure lessen +that disagreeable duty. Cut a bit of coarse flannel the size of the comb +(small-tooth comb I mean) and before you use it work the flannel on to +one edge of the comb, push it about half-way up the teeth; when you +have used it, draw the flannel off and the comb will easily be made +perfectly clean by being rinsed in water. I keep bits of flannel cut +always with my comb.—S. K. Y.</p> + +<p><span class="smcap">To Wash Hair-Brushes.</span>—Never use soap. Take a piece of soda, +dissolve it in warm water, stand the brush in it, taking care that the +water only covers the bristles; it will almost immediately become +white and clean; stand it to dry in the open air with the bristles downwards, +and it will be found to be as firm as a new brush.—<span class="smcap">A Rigid +Economist</span>, <i>Guernsey</i>.</p> + +<p><span class="smcap">To Clean Hair or Clothes-Brushes.</span>—Dissolve about the size +of a walnut of washing soda, and an atom of soap in a basin <i>quite full</i> +of warm water. Pass the hairs of the brush quickly for a few minutes +<span class="pagenum" id="Page_143">[143]</span>on the surface of the water without wetting either the handle or back, +which always loosens it and spoils varnish brushes; if cleaned in this +manner it will save great trouble, and last a much longer time.—M. +L. J.</p> + +<p><span class="smcap">To Clean Head and Clothes-brushes.</span>—Put a table-spoonful of +pearlash into a pint of boiling water. Having fastened a bit of sponge +to the end of a stick, dip it into the solution, and wash the brush with +it; carefully going in among the bristles. Next pour over it some clean +hot water, and let it lie a little while. Then drain it, wipe it with +a cloth, and dry it before the fire.—<span class="smcap">J. Gregory.</span></p> + +<p><span class="smcap">To Clean Sponge.</span>—Immerse it in cold buttermilk, let it soak for +a few hours, and wash it out in clean water, it will be perfectly clean +and soft. This I have often tried, and never found it to fail.—J. +E. C.</p> + +<p><span class="smcap">To Clean a Comb.</span>—Many of the readers of the <i>Practical Housewife</i> +may perhaps smile upon seeing so simple a recipe as the one I now send, +but having during my experience as a housekeeper felt more annoyance +from trifling than material causes, I venture to send my contribution. +Tie one end of a strong silk thread to the handle of a wash-stand or +bureau-drawer. Sit down before it with a towel spread on your lap, +and holding the other end of the silk tightly in your left hand, take the +comb in your right hand and pass it hard and carefully along the thread, +which must be made to go in between all the teeth separately, so as +to remove or scrape down all the impurities. Then rub the comb +with a comb-brush, or a soft cloth; rinse it in warm soap-suds, and +wipe it dry.—M. G., <i>Stockport</i>.</p> + +<p><span class="smcap">To Clean Bottles Infected with Bad Smells.</span>—Put into +bottles so affected some pieces of gray or brown paper; fill them +with water; shake the bottles strongly; leave them then a day or +two in this state, when, finding them more or less affected, repeat +the process, and afterwards rinse them with pure water.—S. S. T.</p> + +<h3>FOOD FOR INVALIDS.</h3> + +<p>One of the useful accomplishments of a lady is to understand how +to make the invalid in her family comfortable. Food prepared by +the kind hand of a wife, mother, sister, friend, has a sweeter relish +than the mere ingredients can give, and a restorative power which +money cannot purchase. These receipts will enable the watchful +attendant to vary the food, as choice or symptoms may render expedient. +Jellies and meat broths, together with the various kinds of +farinaceous food, are the lightest on the stomach, as well as generally +the most nutritious for an invalid. Milk preparations are useful +when the lungs are weak. Food that the stomach can digest without +distressing the patient is the kind that gives actual strength.</p> + +<p><span class="smcap">To Make Gruel.</span>—Mix a dessert-spoonful of fine oatmeal or patent +groats, in two of cold water, add a pint of boiling water, and boil +<span class="pagenum" id="Page_144">[144]</span>it ten minutes, keeping it stirred. <i>Or</i>,—boil a quarter of a pint of +groats in a quart of water for about two hours, and strain through +a sieve. Stir into the gruel a small piece of butter, and some +sugar, nutmeg, or ginger, grated; or, if it be not sweetened, add a +small pinch of salt.</p> + +<p><span class="smcap">Barley Gruel.</span>—Wash four ounces of pearl-barley; boil it in +two quarts of water with a stick of cinnamon, till reduced to a +quart; strain and return it into the saucepan with sugar and three-fourths +of a pint of milk. Heat up, and use as wanted.</p> + +<p><span class="smcap">Flour Caudle.</span>—Mix, smoothly, a table-spoonful of flour with a +gill of water; set on the fire in a saucepan a gill of new milk, +sweeten it, and, when it boils, add the flour and water; simmer and +stir them together for a quarter of an hour.</p> + +<p><span class="smcap">White Caudle.</span>—Make the gruel as above, strain through a sieve, +and stir it till cold. When to be used, sweeten it to taste, grate in +some nutmeg, and add a little white wine; a little lemon-peel or juice +is sometimes added. The yolk of an egg, well beaten, may likewise +be stirred in when the gruel is boiling.</p> + +<p><span class="smcap">Rice Caudle.</span>—This may be made with water or milk; when it +boils, add some ground rice, previously mixed smoothly with a little +cold water; boil till thick enough, when sweeten it, and grate in +nutmeg, or add a little powdered cinnamon.</p> + +<p><span class="smcap">Arrow-root.</span>—It is very necessary to be careful not to get the +counterfeit sort; if genuine, it is very nourishing, especially for persons +with weak bowels. Put into a saucepan half a pint of water, +grated nutmeg, and fine sugar; boil up once, then mix it by degrees +into a dessert-spoonful of arrow-root, previously rubbed smooth with +two spoonfuls of cold water. <i>Or</i>,—Mix a dessert-spoonful of arrow-root, +with a little cold water, have ready boiling water in a kettle, +pour it upon the arrow-root until it becomes quite clear, keeping it +stirred all the time; add a little sugar. Where milk may be taken, +it is very delicious made in the same way with milk instead of +water, a dessert-spoonful of arrow-root, and half a pint of milk; add +a small bit of lemon-peel.</p> + +<p><span class="smcap">Tapioca.</span>—Choose the largest sort, pour cold water on to wash it +two or three times; then soak it in fresh water five or six hours, +and simmer it in the same until it becomes quite clear; then put +lemon-juice, wine, and sugar. The peel should have been boiled in +it. It thickens very much.</p> + +<p><span class="smcap">Sago.</span>—Cleanse it by first soaking it an hour in cold water, and then +washing it in fresh water. To a tea-cupful add a quart of water and +a bit of lemon-peel, simmer it till the berries are clear, season it +with wine and spice, and boil it all up together. The sago may be +boiled with milk instead of water, till reduced to one-half, and served +without seasoning.</p> + +<p><span class="smcap">Sago Milk.</span>—Cleanse as above, and boil it slowly, and wholly +with new milk. It swells so much, that a small quantity will be +sufficient for a quart, and when done it will be diminished to about +a pint. It requires no sugar or flavouring.</p> + +<p><span class="pagenum" id="Page_145">[145]</span></p> + +<p><span class="smcap">Ground Rice Milk.</span>—Boil one spoonful of ground rice, rubbed +down smooth, with one pint and a half of milk, a bit of cinnamon, +lemon-peel and nutmeg. Sweeten when nearly done.</p> + +<p><span class="smcap">Restorative Milk.</span>—Boil a quarter of an ounce of isinglass in a +pint of new milk till reduced to half, and sweeten.</p> + +<p><span class="smcap">Suet Milk.</span>—Cut one ounce of mutton or veal suet into shavings, +and warm it slowly over the fire in a pint of milk, adding a little +grated lemon-peel, cinnamon, and loaf sugar.</p> + +<p><span class="smcap">Imitation of Asses’ Milk.</span>—Boil together equal quantities of new +milk and water; sweeten with white sugar-candy, and strain.—Or, +Stir into a gill each of milk and boiling water a well-beaten egg, +and sweeten with white sugar-candy.</p> + +<p><span class="smcap">Barley Milk.</span>—Boil half a pound of washed pearl-barley in one +quart of milk and half a pint of water, and sweeten: boil it again, +and drink it when almost cold.</p> + +<p><span class="smcap">Baked Milk.</span>—Is much recommended for consumption. The milk +should be put into a moderately warm oven, and be left in it all night.</p> + +<p><span class="smcap">Calf’s Feet and Milk.</span>—Put into a jar two calf’s feet with a +little lemon-peel, cinnamon, or mace, and equal quantities of milk +and water to cover them; tie over closely, and set in a slack oven +for about three hours; when cold, take off the fat: and sweeten and +warm as required.</p> + +<p><span class="smcap">Sheep’s Trotters.</span>—Simmer six sheep’s trotters, two blades of mace, +a little cinnamon, lemon-peel, a few hartshorn shavings, and a little +isinglass, in two quarts of water to one; when cold, take off the +fat, and give nearly half a pint twice a day, warming with it a little +new milk.</p> + +<p><span class="smcap">Isinglass.</span>—Boil one ounce of isinglass shavings, forty Jamaica +peppercorns, and a bit of brown crust of bread, in a quart of water, to +a pint, and strain it. This makes a pleasant jelly to keep in the +house; of which a large spoonful may be taken in wine and water, +milk, tea, soup, or any way most agreeable.</p> + +<p><span class="smcap">Gloucester Jelly.</span>—Boil in two quarts of water till reduced to +one quart, the following ingredients: hartshorn shavings, isinglass, +barley and rice, one ounce of each. When this jelly, which is light +and very nourishing, is to be taken, a few table-spoonfuls of it must +be dissolved in a little milk, together with a bit of cinnamon, lemon-peel, +and sugar. It will be very good without the seasoning.</p> + +<p><span class="smcap">Bread Jelly.</span>—Cut the crumb of a penny roll into thin slices, +and toast them equally of a pale brown; boil them gently in a quart +of water till it will jelly, which may be known by putting a little +in a spoon to cool; strain it upon a bit of lemon-peel, and sweeten +it with sugar.</p> + +<p><span class="smcap">Rice Jelly.</span>—Boil half a pound of rice, and a small piece of cinnamon, +in two quarts of water, for one hour; pass it through a +sieve, and when cold it will be a firm jelly, which, when warmed in +milk and sweetened, will be very nutritious; add one pint of milk +to the rice, in the sieve, boil it for a short time, stirring it constantly, +strain it, and it will resemble thick milk, if eaten warm.</p> + +<p><span class="pagenum" id="Page_146">[146]</span></p> + +<p><span class="smcap">Strengthening Jelly.</span>—Simmer in two quarts of soft water, one +ounce of pearl-barley, one ounce of sago, one ounce of rice, till reduced +to one quart; take a tea-cupful in milk, morning, noon, and night.</p> + +<p><span class="smcap">Hemp-seed Jelly.</span>—Bruise hemp-seeds, boil them in water, and +strain; afterwards, simmer the liquor until it is of the thickness of gruel.</p> + +<p><span class="smcap">Tapioca Jelly.</span>—Wash the tapioca, soak it for three hours in cold +water, in which simmer it till dissolved with a piece of thin lemon-peel; +then sweeten, and take out the peel before using.</p> + +<p><span class="smcap">To Make Panada in Five Minutes.</span>—Set a little water on the +fire with some sugar and a scrape of nutmeg and lemon-peel; meanwhile +grate some crumbs of bread. The moment the mixture boils up, +keeping it still on the fire, put the crumbs in, and let it boil as fast +as it can. When of a proper thickness just to drink, take it off. +<i>Or</i>,—Put to the water a bit of lemon-peel, mix the crumbs in, and, +when nearly boiled enough, put some lemon or orange syrup. Observe +to boil all the ingredients, for if any be added after, the panada will +break and not jelly.</p> + +<p><span class="smcap">Chicken Panada.</span>—Boil a chicken, till about three parts ready, in +a quart of water; take off the skin, cut the white meat off when cold, +and put into a marble mortar; pound it to a paste with a little of the +water it was boiled in, season with salt, a grate of nutmeg, and the +least bit of lemon-peel. Boil gently for a few minutes to the consistency +you like; it should be such as you can drink, though tolerably +thick. This conveys great nourishment in a small compass.</p> + +<p><span class="smcap">Sippets.</span>—When the stomach will not receive meat, sippets are very +nutritious, and prepared in this simple manner:—On an extremely hot +plate, put two or three sippets (small square pieces) of bread, and +pour over them some gravy, from beef, mutton, or veal, with which +no butter has been mixed. Sprinkle a little salt over.</p> + +<p><span class="smcap">Broths of Beef, Mutton, and Veal.</span>—Put two pounds of lean beef, +one pound of scrag of veal, one pound of scrag of mutton, sweet herbs, +and ten peppercorns, into a nice tin saucepan, with five quarts of water; +simmer to three quarts, and clear off the fat when cold. Add one onion, +if approved. Soup or broth made of different meats is more supporting, +as well as better flavoured. To remove the fat, take it off when cold +as clean as possible; and if there be still any remaining, lay a bit of +clean blotting-paper on the broth when in the basin, and it will take up +every particle. Or, if the broth is wanted before there is time to let it +get cold, put a piece of cork up the narrow end of a funnel, pour the +broth into it, let it stand for a few minutes, and the fat will rise to the +top; remove the cork and draw off in a basin as much of the broth as +is wanted, which will be perfectly free from fat.</p> + +<p><span class="smcap">For a Quick-made Broth.</span>—Take a bone or two of a neck or loin +of mutton, take off the fat and skin, set it on the fire in a small tin +saucepan that has a cover, with three-fourths of a pint of water, the +meat being first beaten and cut in thin bits; put a bit of thyme and +parsley, and, if approved, a slice of onion. Let it boil very quickly; +skim it; take off the cover if likely to be too weak, else cover it. +Half an hour is sufficient for the whole process.</p> + +<p><span class="pagenum" id="Page_147">[147]</span></p> + +<p><span class="smcap">Calf’s Feet Broth.</span>—Boil two calf’s feet, two ounces of veal, and +two of beef, the bottom of a penny loaf, two or three blades of mace, +half a nutmeg sliced, and a little salt, in three quarts of water, to three +pints; strain, and take off the fat.</p> + +<p><span class="smcap">Chicken Broth.</span>—May be made of any young fowl, which is +afterwards to be brought to table; but the best sort is to be procured +from an old cock or hen, which is to be stewed down to rags, with a +couple of onions, seasoned with salt and a little whole pepper; skim +and strain it.</p> + +<p><span class="smcap">A Weaker Kind.</span>—After taking off the skin and rump, put the +body and legs of a fowl, from the white meat of which chicken panada +has been made, into the water it was boiled in, with one blade of mace, +one slice of onion, and ten white peppercorns. Simmer till the broth +be of a pleasant flavour.</p> + +<p><span class="smcap">Beef Tea.</span>—Cut half a pound of lean fresh beef into slices, lay it in +a dish, and pour over it a pint of boiling water; cover the dish and let +it stand half an hour by the fire, then just boil it up, pour it off clear, +and salt it very little.</p> + +<p><span class="smcap">Veal Tea</span> is made in the same way, and <span class="smcap">Chicken Tea</span> also.</p> + +<p><span class="smcap">Another, to Drink Cold.</span>—Take one pound of lean beef, clear it +from every particle of skin, fat, or sinew, rasp or divide it into very small +pieces; then put it into a jar, and pour a quart of boiling water upon it; +plunge the jar into a kettle of boiling water, let it stand by the side of the +fire, but not near enough to simmer, and allow it to grow cold. Then strain +the beef tea through a muslin sieve, and, if the patient be very delicate, +filter it through blotting-paper. This tea is to be taken when cold, and +will remain upon the stomach when other nourishment fails; it may be +given to infants.</p> + +<p><span class="smcap">Eggs.</span>—An egg broken into a cup of tea, or beaten and mixed with a +basin of milk, makes a breakfast more supporting than tea alone. An +egg divided, and the yolk and white beaten separately, will afford two +very wholesome draughts, and prove lighter than when taken together. +Eggs very little boiled, or poached, taken in small quantities, convey +much nourishment; the yolk only, when dressed, should be eaten by +invalids.</p> + +<p><span class="smcap">Stew for Persons in Weak Health.</span>—Cut veal into slices, and +put them into an earthen jar, with sliced turnips, and a little salt; cover +closely, set the jar up to the neck in boiling water, and stew till the +meat is tender.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_148">[148]</span></p> + +<h2 class="nobreak" id="DOMESTIC_MANIPULATION">DOMESTIC MANIPULATION.</h2> + +</div> + +<p>Under the head of Domestic Manipulation, we propose giving a series +of instructions on the numerous and essential manual operations that +are constantly being required in every family, and which, whether they +are well or ill done, must of necessity be performed. The term +Domestic Manipulation, employed in the widest sense, would include +all the manual operations required in a house, but we propose to +limit it to such as partake in a slight degree of a chemical or other +scientific character; thus the operations of Filtering, Decanting, +Weighing, Measuring, Bottling, Corking, Unstoppering, Pounding, +Heating, Boiling, Distilling, Cementing, &c., &c., will be included; +whilst Dusting, Washing, and Scrubbing, though no less, in strictness, +manipulations, will be passed over in silence. These general directions +will be followed by a number of Receipts and Hints tried and recommended +by numerous intelligent Housekeepers.</p> + +<h3>I.<br> +CLEANING, DRYING, CORKING, TYING DOWN, STOPPERING, AND UNSTOPPERING.</h3> + +<p><span class="smcap">Cleaning.</span>—Perhaps no more effectual and easy mode of cleaning +wine and beer bottles can be recommended than that commonly +adopted, viz., the use of small shot and water; in the case of old port +wine bottles, however, it often occurs that the mechanical action of the +shot fails to remove the hardened crust from the interior; a small +quantity of pearlash or soda, or still better, the washing liquids +described in another page, added to the water, will soften the crust +sufficiently to permit its easy removal; there is, however, one objection +to the use of shot for the purpose of cleaning bottles; unless due care +be taken, by the violence of the shaking it often happens that several +become firmly wedged between the bottom and sides of the bottles, and +are not removed by the subsequent rinsings with clean water, and if the +bottles are used for acid wines or other liquids (almost all our home-made +wines contain a considerable portion of free acid), the shots are +slowly dissolved; and from the metallic arsenic which they contain, as +well as from the lead itself, the liquid is rendered poisonous. This +effect may be readily guarded against by removing any shots which +may have become fixed, by a stiff wire slightly hooked at the end.</p> + +<p><span class="pagenum" id="Page_149">[149]</span></p> + +<p>Decanters are formed of flint glass, which is much softer and more +readily scratched than the common kinds, they require therefore a less +rough treatment; in general, warm (not boiling) water, with the +addition of a few pieces of coarse brown paper, and if requisite a little +soda, will be found effectual; should greater force be required, a small +portion of tow wrapped round the notched end of a moderately stiff +wire, and used with a little strong soda, will be found sufficient. Sand +or ashes should never be employed in cleaning decanters, as they +roughen and totally disfigure the brilliant surface of the glass.</p> + +<p><span class="smcap">Drying.</span>—It is scarcely necessary to speak of the advantages of +being able to dry thoroughly both decanters and common bottles; if +the former, after having been cleaned, are put away wet, they become +musty; and many liquids are much injured by being put into wet +bottles. Some of our readers have doubtless experienced the inefficiency +of the ordinary means for drying decanters, &c., after draining for some +days they still remain damp, and if placed near a fire the warmth merely +drives the vapour to the colder part of the vessel; they may, however, +be readily and quickly dried after draining, by making them slightly +warm and blowing in fresh air with a pair of bellows, which rapidly +carries out the damp vapour, and leaves the vessel perfectly dry. If +bellows are not at hand, the damp air may be <i>drawn out</i> (not blown) +with the mouth, assisted by a tube sufficiently long to reach nearly to +the bottom of the decanter; in the laboratory a piece of glass tube is +usually taken, being always at hand, but for domestic use a piece of +paper may be rolled up so as to form an extemporaneous and effectual +substitute.</p> + +<p><span class="smcap">Corking.</span>—Little can be said with regard to the corking of bottles, +beyond stating the fact that cheap bad corks are always dear; the best +corks are soft, velvety, and free from large pores; if squeezed they +become more elastic and fit more closely. If good corks are used of +sufficiently large size to be extracted without the corkscrew, they may be +employed many times in succession, especially if they are soaked in +boiling water after, which restores them to their original shape, and +renews their elasticity.</p> + +<figure class="figcenter illowp100" id="illus-149" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-149.jpg" alt=""> + <figcaption> + <p><i>Fig. 1.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Tying down.</span>—The operation of tying down corks merits a longer +notice, as without it many effervescent wines and liquids could not be +preserved. The most common +mode of fastening +down corks, is with the +ginger beer knot, which is +thus made:—First the +loop is formed as in Fig. +1, then that part of the +string which passes across +the loop is placed on the +top of the cork, and the loop itself passed down around the neck of the +bottle, and by pulling the ends of the cord is made tight beneath the +rim; the ends of the string are finally brought up, and tied either in a +double knot, or in a bow on the top of the cork. When ginger beer is +<span class="pagenum" id="Page_150">[150]</span>made at home it will be found most advantageous to use the best corks, +and to tie them down with a bow, when both corks and strings may be +made use of repeatedly.</p> + +<div class="figcenter"> + +<figure class="figmulti illowp100" id="illus-149b" style="max-width: 12.5em;"> + <img class="w100" src="images/illus-149b.jpg" alt=""> + <figcaption> + <p><i>Fig. 2.</i></p> + </figcaption> +</figure> + +<figure class="figmulti illowp100" id="illus-150" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-150.jpg" alt=""> + <figcaption> + <p><i>Fig. 3.</i></p> + </figcaption> +</figure> + +</div> + +<p>For effervescent wines, such as champagne, +gooseberry, &c., which require to be kept a +longer time, and are more valuable, a securer +knot is desirable, which may be made thus:—A +loop as in <a href="#illus-149b"><i>Fig. 2</i></a> is first formed, and the +lower end is then turned upwards and carried +behind the loop, as shown at <a href="#illus-150"><i>Fig. 3</i></a>; it is then +pulled through the loop as in <a href="#illus-150b"><i>Fig. 4</i></a>, and in +this state is put over the neck of the bottle; +the part a being on one side, and the two parts +of the loop on the other; on pulling the two +ends the whole becomes tight round the neck, +and the ends, which should be quite opposite, +are to be brought up over the cork, twice twisted, as in <a href="#illus-150c"><i>Fig. 5</i></a>, and then +tied in a single knot.</p> + +<figure class="figcenter illowp100" id="illus-150b" style="max-width: 28.125em;"> + <img class="w100" src="images/illus-150b.jpg" alt=""> + <figcaption> + <p><i>Fig. 4.</i></p> + </figcaption> +</figure> + +<figure class="figcenter illowp100" id="illus-150c" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-150c.jpg" alt=""> + <figcaption> + <p><i>Fig. 5.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Stoppering.</span>—The stoppering of bottles is an operation usually +performed by the makers; it may, however, be useful to know that +badly fitting stoppers may be readily fitted by re-grinding; this is done +by dipping the stopper in a mixture of fine sand, or still better, emery +and water, replacing it, and turning it backwards and forwards with a +slight pressure; fresh sand must be applied from time to time. When +the fitting is exact, so that the stopper turns freely without shaking, the +whole may be finished off by using a little fine emery and oil.</p> + +<p><span class="smcap">Unstoppering.</span>—This operation is much more likely to be required +than the one last described, for the stoppers of decanters, smelling-bottles, +&c., from various causes, frequently become fixed, and many are +the fractures both of bottles and stoppers, caused by the misdirected +efforts to remove them. In treating of the various means that may be +employed, we will mention them in the order in which they should be +tried, beginning with the simpler and more easy, and passing on to +those which are more effectual, and at the same time, unfortunately, +more dangerous. The first method, then, that should be tried, is to +press the stopper upwards with the fore-finger and thumb of the left +hand (the other fingers holding the neck of the bottle), and at the same +time giving the stopper a succession of short, sharp, light taps, with the +wooden handle of a chisel, knife, or small hammer; care must be taken +not to strike the stopper with sufficient force to break it, and it should +be borne in mind that it is not the force of the blow, but the vibration, +or jar, which is effectual in loosening it; should this plan be found +<span class="pagenum" id="Page_151">[151]</span>ineffectual after a short trial, it may probably be from the stopper being +cemented by some substance, such as the dried sugar of a sweet wine. +In such cases we should endeavour to dissolve the cement by a suitable +solvent, which should be placed in the groove between the stopper and +the bottle; thus, if the stopper is cemented with sugar, gum, or salt, +water may be used; in many circumstances, oil is advantageous, or +spirit, or even strong acid may be used; whatever liquid is employed it +should be allowed to remain some days, being renewed if requisite, and +the tapping, &c., should be again had recourse to.</p> + +<p>Should these methods fail, a piece of cloth may be dipped in very hot +water and wrapped round the neck of the bottle, when the heat causes +the expansion of the glass, and if the stopper be tapped or twisted +<i>before</i> the heat has had time to enlarge it, its removal may be effected; +this operation must necessarily be a quick one, for if the stopper is +heated and enlarged, as well as the bottle, it is obvious that no benefit +will result. In the laboratory it is often customary to heat the bottle, +not by a strip of cloth dipped in hot water, but by turning it rapidly +over the flame of a lamp; in this way there is more danger of cracking +the bottle, and the plan is not to be recommended in general, although +employed with considerable success by those who, like operative +chemists, are constantly in the habit of applying heat to glass vessels; +it will at once be seen that the plan is fraught with great danger if +applied to bottles containing inflammable liquids, as spirits, &c.</p> + +<figure class="figcenter illowp100" id="illus-151" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-151.jpg" alt=""> + <figcaption> + <p><i>Fig. 6.</i></p> + </figcaption> +</figure> + +<p>The most effectual mode of removing stoppers, especially those of +small bottles, such as smelling-bottles, remains to be described. Take +a piece of strong cord, about a yard or +four feet in length, double it at the +middle, and tie a knot (<a href="#illus-151"><i>Fig. 6</i></a>, <i>b</i>) so as +to form a loop (<i>a</i>) of about four inches +in length at the doubled end, bring the +knot close to one side of the stopper, and tie the ends tightly together +on the opposite side, as at <a href="#illus-151b"><i>Fig. 7</i></a>, <i>e</i>, so as to fasten the string securely +round the neck of the stopper; now +pass one of the ends through the +loop (<i>a</i>), and tie it firmly to the +other end; the doubled cord is next +to be placed over a bar or other +support, then if the bottle is surrounded +by a cloth to prevent +accidents in case of fracture, and +pulled downwards with a jerk, the +force of which is gradually increased, +it will be found that in a short time +the stopper is liberated. Two precautions are requisite: one is, that the +strain on both sides of the stopper is equal; the other, that care be +taken that when the stopper is liberated, it is not dashed by the rebound +against any hard substance, which would cause its fracture.</p> + +<figure class="figcenter illowp100" id="illus-151b" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-151b.jpg" alt=""> + <figcaption> + <p><i>Fig. 7.</i></p> + </figcaption> +</figure> + +<p><span class="pagenum" id="Page_152">[152]</span></p> + +<h3>II.<br> +CUTTING, GRINDING, AND WRITING ON GLASS.</h3> + +<p>We have described the most advantageous modes of extracting +fixed stoppers from decanters, &c. It is possible that some of our +readers may have followed our advice sufficiently well to have succeeded +<i>in cracking the necks of their decanters</i>. In case any should have been +so unfortunate, or rather we would say—if we were quite sure we +were not addressing ladies—so clumsy, let them not despair; dexterity +in manipulation comes by practice; and as no evil is without a +remedy, we will next consider what can be done with the broken +decanter. Unless it is cracked down to the bottom, it may be cut off +and converted into a handsome sugar basin; or if not high enough +for that purpose, will serve for a pickle dish, or a flower-stand, &c.; and +in the same way, a tumbler broken at the upper part will furnish an +elegant salt-cellar, or serviceable soap dish; and even common bottles, +if sufficiently stout, may be made into useful jars, instead of being +consigned to the dust-heap.</p> + +<p>The operation of cutting glass, consists in leading a crack in the +required direction; this is readily done by a hot iron rod, a piece of +pointed burning charcoal, or, what is still better, a burning pastile—which +is somewhat similar in its composition to those used for fumigation; +and which latter, although rather expensive, and inconvenient +from their shape, may be applied for the purpose. When the operation +of cutting up glass vessels into useful forms is much had recourse to, +pastiles are prepared for the purpose, being superior to a heated iron +rod, as they continue to burn and retain their heat, whilst the latter +requires to be re-heated, if the crack has to be led any considerable +distance. Pastiles are readily made by rubbing up half an ounce of +powdered gum tragacanth with water, so as to form a mucilage about +as thick as ordinary starch; this should be allowed to remain a few +hours, and then mixed with a quarter of an ounce of benzoin, previously +dissolved in the smallest possible quantity of proof spirit; after +mixing them together in a mortar, as much powdered charcoal should +be added as will form a stiff paste, and the whole well worked together, +rolled into sticks the size of a common black-lead pencil, and dried. +As thus prepared, they should be free from cracks, and solid throughout; +and on being ignited at the end, they will burn steadily away +to a point. If an iron rod is used, it should be nearly as stout as the +little finger, and taper at the end for an inch and a half to a blunt point. +Before commencing the line along which it is wished to divide the +glass, it should be marked with a pen and ink, and allowed to dry, +when the iron, heated to dull redness, or the lighted extremity of the +pastile, should be brought to the end of a crack, being held in a slanting +direction with regard to the glass, as shown in the cut, and slowly +moved in an oblique direction towards the line; the crack will be +found to follow the heated point, and may be thus led as required, +<span class="pagenum" id="Page_153">[153]</span>even passing over parts varying very considerably in thickness, as +in the case of the flutings on a cut decanter; but it cannot, with +certainty, be made to pass suddenly from a very thin to a very stout +part, or the reverse: thus it may be led around the sides of a tumbler, +but could hardly be made to pass down one side, across the bottom, +and up the other. The rapidity with which the operation is performed, +depends upon the heat of the iron or pastile; if the former is very +hot, or the latter made to burn more vividly by blowing upon it, the +operation is quickened, but it is not performed with so much certainty, +as the crack may pass on further than is desirable: care should be +taken not to lead the crack too near the +edge of the vessel, or to another crack, +as in that case it is apt to leave the +proper course, and fly suddenly to the +edge, to which an inexperienced operator +should not attempt to go nearer than +half an inch.</p> + +<figure class="figleft illowp90" id="illus-153" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-153.jpg" alt=""> +</figure> + +<p>It sometimes occurs that a piece is +broken out of a glass, without leaving +any crack to commence from; in this +case, one must be made, by heating the +edge (one formed by the fracture, if possible), with the iron or pastile, +and instantly applying the moistened finger. When a crack is formed +which may be used as described above, care must be taken not to +cause an extensive fracture, which may run across the intended line +of division; this may be avoided by commencing the crack at some +distance from the line, and by applying the heated point for a very +short time, preferring to make two or three unsuccessful attempts +rather than to hasten the operation, and risk the destruction of the +glass. When a glass vessel has been thus divided, the edges are +sufficiently sharp to cut the fingers in handling, and are usually wavy; +it is therefore necessary to make them smooth and even. The most +ready way of doing this is, by grinding them down on a flat sandstone +or ordinary paving-stone, with a little sharp sand or emery, and water, +taking care to move the glass in a circular direction, and not merely +backwards and forwards; the smoothness of the whole will depend +entirely on that of the stone, and on the fineness of the sand or emery +employed. If, from any irregularity, there is much glass to grind +away, it is preferable to commence with sand, and finish with emery +on a smooth stone; if the edges are not thus ground down, they should +have the sharp angles, which are really dangerous, removed by a fine +file, which should be moistened with oil of turpentine or camphine, +as this liquid has an extraordinary effect in increasing the action of +the file upon the glass, and at the same time protecting the steel +instrument from wear.</p> + +<p>Advantageous as cracks are in glass vessels whenever we wish to +separate them into two parts, they are by no means desirable under +other circumstances; and it is as important to know how to stop their +progress, as to lead them forward. This is readily done in stout glass, +<span class="pagenum" id="Page_154">[154]</span>by drilling a hole about half an inch in advance of the crack, which +gradually passes on into it, and then its further progress is arrested. +Holes may be drilled in glass with a common drill and bow, the place +being first marked with a file or flint, and the drill point kept wet +with oil of turpentine. (It is hardly necessary to state, that a crack +existing in the neck of a decanter, and liable to be forced apart with +the stopper, could not be arrested in its progress by such means.) If +necessary, a little emery powder may be used with the oil of turpentine; +and after the operation, the hole must be filled up with some +cement; if the vessel is to be used for holding liquids, a little fresh +slaked lime, moistened with equal parts of white of egg and water, +may be used for this purpose.</p> + +<p>The grinding of glass on a flat stone with sand or emery, and water, +is often useful in making a bottle stand steadily; and by its means a +wine-glass with a broken foot may be turned to good account; for if +as much of the stem as possible is knocked off, by striking it with the +back of a knife, the remainder may be ground away so that the vessel +will stand.</p> + +<p>One of the most important Domestic Manipulations, although one +of the most simple and easy, is the labelling of glass vessels. It is +not too much to affirm, that scores of lives might have been saved if +this had been attended to; in cases of accidental poisoning, we usually +find that the victim has drunk from some bottle which has been put +away without a label; and thus some corrosive liquid used for cleaning, +or some poisonous lotion, has been inadvertently swallowed. One of +the most ready modes of labelling glass, and other objects, consists +in having at hand a sheet of paper, which has had spread on one side +some gum water, mixed with half its weight of coarse brown sugar, +and allowed to dry; this may be cut into labels, written on, and readily +attached to glass by moistening with the tongue; the white margin +of a sheet of postage stamps answers the purpose very well. If, +however, acid liquids are used, or the vessel is placed in a damp situation, +as a cellar, other means must be had recourse to. With a little practice +it is easy to write in a legible, though not very conspicuous manner, +on glass, with a gun-flint, or with the sharp-edged fragments of common +flint. In the laboratory what is called a <i>writing</i> diamond is used for +this purpose; this should not be confounded with a glazier’s diamond, +which is used for dividing, and not scratching glass. We would here +caution our reader against writing on glass with a diamond ring, &c., +as the practice injures the jewel considerably; in the glazier’s diamond, +the natural edges of the crystal are used, which are not liable to injury +as are the cut angles of a brilliant.</p> + +<p>When glass vessels are exposed to damp, the best mode of writing +on them is to prepare an ink for the purpose, by mixing the common +cheap varnish, called Brunswick black, with half its weight of oil of +turpentine, or what is the same thing, in a purer state, camphine; this +should be kept in a closely corked bottle, and used with a broad nibbed +quill pen; it soon dries, and though pale, is very distinct, and almost +imperishable. If it is required much darker, about a quarter of an +<span class="pagenum" id="Page_155">[155]</span>hour after it has been done, a little lamp-black should be rubbed over +it, with cotton or wadding, when it immediately becomes as black as +common ink, and resists damp, and rubbing or wiping with either wet +or dry cloths for a very long time; the same ink is equally advantageous +for use with white earthenware; and although we have never had +occasion to use such a mixture, there is no doubt that a little whiting +mixed thin, with any common varnish, would furnish an equally useful +ink for writing on black bottles.</p> + +<h3>III.<br> +DECANTING, STRAINING, AND FILTERING OF LIQUIDS.</h3> + +<p>The decanting of liquids is, under ordinary circumstances, an +operation sufficiently simple to require no explanation; but the ease +and certainty with which it can be performed, depend entirely upon +the form of the vessel from which the liquid is poured; the adhesion +existing between liquids and solids giving rise to the tendency in the +former to run down the outside of the vessel; and, if the latter is +nearly full, or very large in circumference, or the sides approach the +perpendicular direction, this accident almost always occurs. The +difficulty of returning a glass of wine to the decanter, or of pouring +from one full tumbler into another, are well-known examples of this +inconvenience.</p> + +<p>Advantage may, however, be taken of the adhesion of liquids to +solids, and by it the former may be led into the required direction. +This cannot be better illustrated than by a description of the means +by which a glass of wine may be returned, without spilling, to the +decanter. If a tea-spoon is dipped into the wine, so as to become +wetted with it, and held perpendicularly with the bowl downwards, +and the point over, but not touching the entrance into the decanter, +and the edge of the glass be made to touch the back of the spoon, +it will be found, on inclining the former, that the wine, having a +perpendicular solid body to adhere to and run down, will do so in +preference to trickling along the oblique outer surface of the wine-glass; +and in this mode a liquid may be poured steadily out of any +similar vessel with so little disturbance as not to agitate any sediment +that may exist in it. In the laboratory of the chemist, a piece of +glass rod is usually employed for this purpose; but a spoon, or pencil, +or any similar substance having a surface capable of being wetted +by the liquid, answers equally well.</p> + +<p>If, however, the vessel out of which it is wished to decant is large, +very full, or the sides, on pouring, are nearly perpendicular, the plan +is not successful; thus, it could not be employed in aiding the transfer +of the liquid from one full tumbler to another. Even this may be +accomplished without the aid of a funnel, or without spilling, by +preventing the adhesion of the liquid to the edge or side of the +<span class="pagenum" id="Page_156">[156]</span>vessel out of which it is poured, which may be readily done by +greasing the rim, when it will be found quite practicable to pour out +of a nearly full tumbler without spilling.</p> + +<p>In many instances, the employment of a syphon in decanting will +be found very advantageous, particularly when the containing vessel +is large, and cannot be readily moved, or when there is any sediment +which it is desirable not to disturb. The most simple form of this +instrument consists of a tube, bent as in <a href="#illus-156-1"><i>Fig. 1</i></a>, with one leg shorter +than the other; this may be made of glass, pewter, or, in fact, of any +kind of stiff tubing that will retain its form—a +piece of gutta-percha pipe, carefully +bent by a moderate warmth, whilst a piece +of stout cord is in the interior to prevent the +sides closing together, answers very well. +Before use, the syphon must be filled with +liquor; this is best accomplished by turning +it upside down, with the opening to the short +leg raised on a level with that of the long +one, when the liquid should be poured into +the former. When both legs are filled, they +should be closed with the fingers; the +shorter leg introduced into the liquid it is +wished to draw off; and the opening of the longer leg brought to +a lower level than that of the shorter, and on removing the fingers +the liquid will flow as in <a href="#illus-156-1"><i>Fig. 1</i></a>, until it is below the level of the +short leg. If the syphon is made of small tubing, or is lessened at +the openings so as not to exceed one quarter of an inch in diameter, +there will be no occasion to close the end of more than one leg with +the finger, as the liquid will not flow when it is brought to the proper +position unless both orifices are open; and thus the necessity of +plunging the finger into the liquid is obviated, and the syphon can +also be used with a narrow-necked bottle, into which the hand could +not be passed.</p> + +<div class="figcenter"> + +<figure class="figmulti illowp100" id="illus-156-1" style="max-width: 15.625em;"> + <img class="w100" src="images/illus-156-1.jpg" alt=""> + <figcaption> + <p><i>Fig. 1.</i></p> + </figcaption> +</figure> + +<figure class="figmulti illowp100" id="illus-156-2" style="max-width: 9.375em;"> + <img class="w100" src="images/illus-156-2.jpg" alt=""> + <figcaption> + <p><i>Fig. 2.</i></p> + </figcaption> +</figure> + +</div> + +<p>To do away with the necessity of filling the syphon before use, +the instrument is usually made with a sucking tube, +as in <a href="#illus-156-2"><i>Fig. 2</i></a>; in this case, all that is requisite is, +to introduce the short leg, close the opening to the +long one, and, by the action of the mouth, draw +up the liquid until both legs are full, when, on +removing the finger, the stream will flow. A very +ingenious syphon of this kind is described by the +German chemist Mohr; it is thus constructed:—Take +a long Eau de Cologne bottle, and, with a file +and turpentine, make a deep notch across, about +an inch and a half from the bottom; then, with a +charcoal point or pastile, or hot iron, produce a crack, +and cut off the bottom, grinding it smoothly (all these +manipulations are described in our last article, page +<a href="#Page_152">152</a>); then take a tube bent at an angle of forty-five degrees, and, by +<span class="pagenum" id="Page_157">[157]</span>means of a <i>good</i> cork, perforated with a rat-tail rasp, fit it tightly in +the bottom of the bottle, and add also another piece of tubing for +a suction tube; the whole +will then have the appearance +represented in <a href="#illus-157-1"><i>Fig. 3</i></a>, and will +form an exceedingly useful and +very convenient syphon.</p> + +<figure class="figcenter illowp100" id="illus-157-1" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-157-1.jpg" alt=""> + <figcaption> + <p><i>Fig. 3.</i></p> + </figcaption> +</figure> + +<p>In emptying large stone +bottles or carboys, the following +plan may be had recourse to:—Perforate +a sound cork with +two openings by a rat-tail rasp, +and fit, air-tight, two tubes +bent as in <a href="#illus-157-2"><i>Fig. 4</i></a>. On blowing +through the upper, the liquid +will be forced to ascend and run over the bend of the other, which +will then act as a syphon. This plan is exceedingly useful in emptying +carboys of corrosive liquids as oil of vitriol, +&c.; and if all the joints are—as they +should be—air-tight, the flow may be +arrested by closing the upper tube with +the finger. In the figure the outer leg +of the syphon is shortened to save space; +in practice, it must be of sufficient length +to be lower than the inner leg within the +vessel.</p> + +<p>If a syphon is required frequently for +decanting the same kind of liquid, it is +found troublesome to be constantly filling +it before each time of using it; this trouble +is obviated by the use of an instrument +formed with legs of equal length, which +are turned up at the ends, as in <a href="#illus-157-3"><i>Fig. 5</i></a>; +this having been filled, may be hung up +in the erect position, and +the liquid will not escape, +but on plunging one end +into a liquid, it will be +found immediately to flow +from the other, provided +that the latter is below the +level of the surface of the liquid.</p> + +<div class="figcenter"> + +<figure class="figmulti illowp100" id="illus-157-2" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-157-2.jpg" alt=""> + <figcaption> + <p><i>Fig. 4.</i></p> + </figcaption> +</figure> + +<figure class="figmulti illowp100" id="illus-157-3" style="max-width: 10.9375em;"> + <img class="w100" src="images/illus-157-3.jpg" alt=""> + <figcaption> + <p><i>Fig. 5.</i></p> + </figcaption> +</figure> + +</div> + +<p>The operations of straining and filtering are frequently +required in domestic manipulations, and the +apparatus employed usually consists of sieves and a jelly-bag. As +in many other instances, it will be found advantageous to import several +contrivances from the laboratory to the kitchen; one of the most useful +(because most simple) strainers consists of a square frame, formed +of four pieces of wood nailed together at the corners, with a piece +<span class="pagenum" id="Page_158">[158]</span>of calico, linen, or canvas, of suitable fineness, tacked to the four +sides; this strainer is particularly useful in separating any solid +substance—as the residue in making wines—or if grated potatoes +are put on one made of coarse cloth, the starch can be readily washed +through, leaving the useless portion on the strainer; the cloth should +not be tacked very loosely, as it bags down when any substance is +put on it, and the liquid runs away below from the centre. This +strainer is a most useful one; it is readily made, of any degree of +fineness, and of any size; and it also possesses the great advantage, +that, if necessary, the tacks fastening the cloth can easily be withdrawn, +when the substance remaining can be rolled up in the cloth, and +tightly squeezed to express the last portions of the liquid, which are +frequently the most valuable.</p> + +<figure class="figcenter illowp100" id="illus-158" style="max-width: 31.25em;"> + <img class="w100" src="images/illus-158.jpg" alt=""> + <figcaption> + <p><i>Fig. 6.</i></p> + </figcaption> +</figure> + +<figure class="figcenter illowp100" id="illus-158b" style="max-width: 23.4375em;"> + <img class="w100" src="images/illus-158b.jpg" alt=""> + <figcaption> + <p><i>Fig. 7.</i></p> + </figcaption> +</figure> + +<p>In cases where a finer filtration is required than can be obtained +by means of a cloth, as in cleaning turbid wine or spirit, the use of +filtering-paper is recommended; this paper is merely a stouter kind +of blotting-paper, thick varieties of which answer very well for +domestic purposes; it is most simply used by taking a square piece, +folding it into half—by bringing the two opposite edges together—and +then folding the oblong so obtained across its length; by this +means a small square is obtained, one quarter the original size, which +may be opened into a hollow cup, having three thicknesses of paper +on one side, and one on the other; this is to be placed, with the +point downwards, in a funnel, and the liquid poured in; and as soon as +the pores of the paper are expanded by the moisture, it will be +found to flow through perfectly clear; care must be taken in making +the filter, not to finger it much where the two foldings cross each other, +as a hole is readily made at that part, and the filter spoiled. The +objection to this simple contrivance is, that from its flat sides applying +themselves closely to those of the funnel, the flow of the liquid +is impeded, and is, therefore, slow. This effect may be obviated +by the use of the plaited filter, the construction of which we will +endeavour to describe. A square +piece of filtering, or stout blotting-paper, +is to be doubled, and the +oblong so obtained is to be again +folded in half, when if the last +fold is opened, it will have the +appearance of <a href="#illus-158"><i>Fig. 6</i></a>. From the +corners <i>b b</i>, folds are to be creased +in the direction towards <i>a</i>, but +not reaching it for half an inch; these are indicated by the dotted +lines, which divide the double paper +into four triangles, each of which is to +be again folded into eighths, and care +must be taken that all the folds +are made the same way, that is, +projecting to the same side of the +paper. When complete, the double +and creased paper will appear as +<span class="pagenum" id="Page_159">[159]</span><a href="#illus-158b"><i>Fig. 7</i></a>. Now divide each eighth into half, by a fold in the <i>opposite</i> +direction to those previously made, when it will be found that the +whole will fold up like a paper fan; the projecting loose ends which are +formed by the corners <i>b</i>, should be cut off, and the double sides separated +for the first time by blowing them apart, when the whole may be +readily opened out as in <a href="#illus-159"><i>Fig. 8</i></a>. In making this filter, which takes +a much less time than to follow the description, +two precautions are requisite. The folds should +be made at once with one firm pressure, and not +with a series of rubbings; and all the creases should +stop short of the middle, otherwise a hole will be +made at that point, long before the filter is completed. +The advantages of this filter are, that it exposes +a large surface for the liquid to pass through; and +from its only being in contact with the funnel where +the angles project, the current flows away readily.</p> + +<figure class="figcenter illowp60" id="illus-159" style="max-width: 12.5em;"> + <img class="w100" src="images/illus-159.jpg" alt=""> + <figcaption> + <p><i>Fig. 8.</i></p> + </figcaption> +</figure> + +<p>The best means for filtration of water, and the +construction of water filters will be treated of when we speak of the +“domestic manipulation” connected with that liquid.</p> + +<h3>IV.<br> +THE MANUFACTURE AND USE OF CEMENTS.</h3> + +<p>The term cement, includes all those substances employed for the +purpose of causing the adhesion of two or more bodies, whether +originally separate, or divided by an accidental fracture. As the +substances that are required to be connected together are exceedingly +various, and differ very much in their properties as to texture, &c., &c., +and as the conditions under which they are placed, with regard to heat +and moisture, are also exceedingly variable, a number of cements, +possessed of very different properties, are required; for a cement that +answers admirably under one set of circumstances, may be perfectly +useless in others. A vast number of cements are known and used in +the various arts; but they may all be referred to a few classes, and our +object in this paper will be to describe the manufacture and use of the +best of each class, and also to state what are the general principles +upon which the success or failure of cementing usually depends.</p> + +<p>The different parts of a solid are held together by an attraction +between their several particles, which is termed the attraction of +cohesion, or cohesive attraction. The amount of this varies with the +substance; thus, the cohesion of the particles of iron to one another is +enormously great, whilst that between those of chalk is but small. +This attraction acts only when the particles are in the closest possible +contact; even air must not be between them. If, after breaking any +substance, we could bring the particles into as close contact as before, and +remove the air, they would re-unite, and be as strongly connected as +ever. But, in general, this is impossible; small particles of grit and +<span class="pagenum" id="Page_160">[160]</span>dust get between them; the film of interposed air cannot be removed; +and thus, however firmly we press the edges of a broken cup together, +it remains cracked china still. <i>Perfectly</i> flat, clean surfaces, like those +of freshly ground plate-glass, may sometimes be made to cohere, so +that the two pieces become one, and cannot be separated without +breaking. The attraction of cohesion takes place between the parts of +the same substance, and must not be confounded with that of adhesion, +which is the attraction of different substances to one another; for +example, the particles of a piece of wood are united by cohesive +attraction, whilst the union of glue and wood to each other depends on +adhesive attraction. And it is important that this distinction be borne +in mind, for, in almost all cases, the cohesion between the particles of +the cement is very much less than the adhesion of the cement to other +bodies; and if torn apart, the connected joint gives way—not by the +loosening of the adhesion—but by the layer of cement splitting down +the centre. Hence the important rule, that the <i>less</i> cement in a joint, +the stronger it is. Domestic manipulators usually reverse this, by +letting as much cement as possible remain in the joint, which is, +therefore, necessarily a weak one. A thick, nearly solid cement, which +cannot be pressed out of the joint, is always inferior to a thinner one, of +which merely a connecting film remains between the united surfaces.</p> + +<p>Having thus mentioned the general principles that ought always to +be borne in mind, we will now proceed to describe the manufacture of +some of the more useful cements, and their mode of use.</p> + +<p><span class="smcap">Mouth Glue</span> affords a very convenient means of uniting papers, and +other small light objects; it is made by dissolving by the aid of heat, +pure glue, as parchment glue, or gelatine, with about one quarter or +one-third of its weight of coarse brown sugar, in as small a quantity of +boiling water as possible; this, when perfectly liquid, should be cast +into thin cakes on a flat surface <i>very</i> slightly oiled, and as it cools cut +up into pieces of a convenient size. When required for use one end +may be moistened by the mouth, and is then ready to be rubbed on any +substances it may be wished to join; a piece kept in a desk or workbox +is exceedingly convenient.</p> + +<p><span class="smcap">Paste</span> is usually made by rubbing up flour with cold water and +boiling; if a little alum is mixed before boiling it is much improved, +being less clammy, working more freely in the brush, and thinner, a less +quantity is required, and it is therefore stronger. If required in large +quantity, as for papering rooms, it may be made by mixing one quartern +of flour, one quarter pound of alum, and a little warm water; when +mixed, the requisite quantity of boiling water should be poured on +whilst the mixture is being stirred. Paste is only adapted to cementing +paper; when used it should be spread on one side of the paper, which +should then be folded with the pasted side inwards, and allowed to +remain a few minutes before being opened and used; this swells the +paper, and permits its being more smoothly and securely attached. +Kept for a few days, paste becomes mouldy, and after a short time putrid; +this inconvenience may be obviated by the use of—</p> + +<p><span class="smcap">Permanent Paste</span>, made by adding to each half-pint of flour-paste +<span class="pagenum" id="Page_161">[161]</span>without alum, fifteen grains of corrosive sublimate, previously rubbed +to powder in a mortar, the whole is to be well mixed; this, if prevented +from drying, by being kept in a covered pot, remains good any length of +time, and is therefore convenient; but unfortunately it is extremely +poisonous, though its excessively nauseous taste would prevent its +being swallowed accidentally; it possesses the great advantage of not +being liable to the attacks of insects.</p> + +<p><span class="smcap">Liquid Glue.</span>—Several preparations under this name have from +time to time found their way into use. The liquid glue of the +shops, however, is a totally different preparation, being inodorous, +and very much cheaper. It is made by dissolving shell-lac in water, +by boiling it along with borax, which possesses the peculiar property +of causing the solution of the resinous lac. This preparation is +convenient for its cheapness and freedom from smell, but it gives way +if exposed to long-continued damp, which that made with naphtha +resists.</p> + +<p>Of the use of <span class="smcap">common glue</span>, very little need be said; it should always +be prepared in a glue-pot or double vessel, to prevent its being burned; +which injures it very materially; the objection to the use of this +contrivance is, that it renders it impossible to heat the glue in the inner +vessel to the boiling point; this inconvenience can be obviated by +employing in the outer vessel some liquid, which boils at a higher +temperature than pure water, such as saturated solution of salt (made +by adding one-third as much salt as water). This boils at 224° Fahr., +12° above the heat of boiling water, and enables the glue in the inner +vessel to be heated to a much higher temperature than when pure water +is employed. If a saturated solution of nitre is used, the temperature +rises still higher.</p> + +<p><span class="smcap">Waterproof Cements</span> are very numerous; a very good one for +uniting china and glass will be found in another page. It should be +stated, however, that the gum ammoniac should be also dissolved in +a small quantity of spirit. Mastic, used instead of ammoniac, makes +a clearer cement. This mixture, under various fanciful titles, is +usually sold at a most exorbitant rate.</p> + +<p><span class="smcap">Lime and Egg Cement</span> is frequently made by moistening the +edges to be united, with white of egg, dusting on some lime from a +piece of muslin, and bringing the edges into contact. A much better +mode is to slake some freshly burned lime with a small quantity of +<i>boiling</i> water; this occasions it to fall into a very fine dry powder, +if excess of water has not been added. The white of egg used should +be intimately and thoroughly mixed, by beating, with an equal bulk +of water, and the slaked lime added to the mixture, so as to form a thin +paste, which should be used speedily, as it soon sets. This is a valuable +cement, possessed of great strength, and capable of withstanding +boiling water. Cements made with lime and blood, scraped +cheese, or curd, may be regarded as inferior varieties of it. Cracked +vessels, of earthenware and glass, may often be usefully, though not +ornamentally repaired by white lead spread on strips of calico, and +secured with bands of twine. But in point of strength, all ordinary +<span class="pagenum" id="Page_162">[162]</span>cements yield the palm to Jefferey’s Patented Marine Glue, a compound +of India-rubber, shell-lac, and coal-tar naphtha. Small quantities +can be purchased at most of the tool warehouses, at cheaper +rates than it can be made. When applied to china or glass, the substance +should be cautiously made hot enough to cement the glue, +which should be then rubbed on the edges so as to become fluid, +and the parts brought into contact immediately. When well applied, +the mended stem of a common tobacco-pipe will break at any other +part in preference to the junction. The colour of the glue unfortunately +prevents its being used.</p> + +<p>The <span class="smcap">Red Cement</span>, which is employed by instrument makers for +cementing glass to metals, and which is very cheap and exceedingly +useful for a variety of purposes, is made by melting five parts +of black resin, one part of yellow wax, and then stirring in, gradually, +one part of red ochre or Venetian red; in fine powder, and +previously <i>well dried</i>. This cement requires to be melted before +use, and it adheres better if the objects to which it is applied are +warmed. A soft cement, of a somewhat similar character, may be +found useful for covering the corks of preserved fruit and other +bottles, and it is made by melting yellow wax with an equal quantity +of resin, or of common turpentine (not oil of turpentine, but the +resin), using the latter for a very soft cement, and stirring in, as +before, some dried Venetian red. Bearing in mind our introductory +remarks, it will be seen that the uniting broken substances with a +thick cement is disadvantageous, the object being to bring the surfaces +as closely together as possible. As an illustration of a right +and a wrong way of mending, we will suppose a plaster of Paris +figure broken; the wrong way to mend it is by a thick plate of +plaster, which makes, not a joint, but a botch. The right way to +mend it, is by means of some well-made carpenter’s glue, which, +being absorbed into the porous plaster, leaves merely a film covering +the two surfaces, and, if well done, the figure is stronger than +elsewhere.</p> + +<p>On carefully reading over our article, we find one useful substance +has been omitted, namely, what is termed <i>mastic</i> cement, which is +used for making a superior coating to inside walls, and which must +not be confounded with the <i>resin mastic</i>. It is made by mixing +twenty parts of well-washed and sifted sharp sand, with two parts +of litharge, and one of freshly burned and slaked quick-lime, in fine +<i>dry</i> powder. This is made into a putty, by mixing with linseed +oil; it sets in a few hours, having the appearance of light stone; +and we mention it, as it may frequently be employed with +advantage in repairing broken stonework (as stairs) by filling up +the missing parts. The employment of Roman cement, plaster, +&c., for masonry work, hardly comes within the limits of Domestic +Manipulation.</p> + +<p><span class="pagenum" id="Page_163">[163]</span></p> + +<h3>V.<br> +DIVIDING, POWDERING, GRINDING, ETC.</h3> + +<p>The operations of chopping, powdering, grinding, &c., are so frequently +required in cooking, and the other branches of domestic economy, +as to render any description of their utility wholly unnecessary; +and we may therefore confine ourselves to describing the best means +of accomplishing the object desired. Powdering is usually performed +by the aid of the pestle and mortar. Most of the works on Cookery +recommend the use of a marble mortar; this material is about one of +the worst that could be selected for the purpose. In the first place, +it is expensive; secondly, it is rapidly corroded, even by the weak +acids used for food; thirdly, it is readily stained by oily substances; +fourthly, it is absorptive of strong flavours, imparting them readily +to the next substance pounded; and lastly, it is brittle, and even if +not broken, is not calculated to withstand much wear. By far the +best material for the purpose is the Wedgewood ware; mortars made +of it are cheaper, cleaner in use, and stronger than those of marble, +and are not corroded by acids or alkalies—their pre-eminence is so +great, that they are invariably used by druggists.</p> + +<figure class="figright illowp42" id="illus-163" style="max-width: 12.5em;"> + <img class="w100" src="images/illus-163.jpg" alt=""> + <figcaption> + <p><i>Fig. 9.</i></p> + </figcaption> +</figure> + +<p>The act of powdering requires great tact and practice to perform +it neatly and rapidly. After the object has been broken into small +pieces by blows from the pestle, a grinding action is required; this +should at first be given by striking the fragments, not in the centre +of the mortar, but towards the side furthest from the operator; the +pestle, by this means, grinds over them in its descent to the centre, +and much more rapidly accomplishes their division than if mere blows +are given. After the object has been divided to a certain extent, +blows are entirely useless, and a grinding in circles becomes requisite; +if the circle is confined to one part of the mortar, the same portions +get rubbed over and over again, the others escaping; +this is avoided by constantly and regularly +altering the size of the circles. If they are commenced +in the centre, they should gradually increase +in size until the sides are reached, and +then contract again, and so on. By this means, +the whole of the powder is brought under the +action of the pestle, and the operation is much +quicker than if performed at random. One great +fault usually committed in powdering, is the endeavour +to operate on too large a quantity of material +at one time. The operation is much more +rapidly conducted if small portions are taken, and +if the material is tough, and contains much fibrous +matter, the process may be very much shortened by +removing those parts which are sufficiently powdered, by sifting from +time to time through a sieve. This may be objectionable, however, +<span class="pagenum" id="Page_164">[164]</span>from the fine powder escaping into the air; in this case, the following +contrivance will be found useful:—A cylindrical tea-canister of the +requisite size is taken, with a loosely fitting lid, (or, if tight, the +lid may be enlarged by four slits being made partly up the +sides); a bag of lawn is dropped into the canister, the top being +turned over the edge; the powder to be sifted is put in the bag, +the lid put on, and, by tapping and shaking, the finest portions +pass into the canister without any escaping into the air—a point +of very considerable importance where the powder is irritating or +expensive.</p> + +<p>Various contrivances are constantly had recourse to, in order to +render certain substances more readily pulverisable, the contrivance +varying very much with the peculiarities of the substance. We will +mention a few of these, as they may afford useful suggestions in cases +of difficulty. All vegetable, and many mineral substances, are much +more readily powdered after having been <i>thoroughly</i> dried; so far is +this process carried, that many drugs are dried so as to lose fifteen +per cent. of their weight before powdering. In proof of the utility +of the drying, let any person try to powder a piece of whiting as it +comes from the oilman’s; it will be found to cake together, and be more +readily powdered; if dry, however, it powders with the greatest ease. +After drying, substances should not be exposed to the air; but, unless +they are of such a nature as to be softened by heat, are better operated +on while still warm. Flints are more readily powdered by being heated +to redness and quenched in cold water; charcoal, for tooth-powder, +while still warm from drying. Gum can only be powdered whilst +perfectly dry. Camphor, which is with great difficulty powdered alone, +yields readily if a drop or two of spirit is poured on it. Substances +which clog together and cake under the pestle, are not uncommon; to +these it is sometimes requisite to add sand, which may afterwards be +separated—this prevents the clogging; but its use is often impracticable. +Lime, if required in very fine powder, for dusting over plants +to kill slugs, &c., is readily obtained by slaking it, when fresh burned, +with <i>boiling</i> water; when, if too much water is not used, it falls into +an exceedingly fine powder.</p> + +<p>Sal-ammoniac, and some other saline bodies, are most readily +powdered by dissolving them in as small a quantity of boiling water as +possible, and stirring the solution rapidly as the water is boiled away, +or as the solution cools. Before dismissing the pestle and mortar, we +may allude to their use in mixing powders together, although a much +more ready mode of doing this is with a sieve. Two or more powders +stirred together, and passed two or three times through a sieve, are +much more intimately mixed, than if rubbed for a long time in a mortar. +Metals cannot be divided in the mortar; the most convenient mode of +proceeding, if they are fusible under a white heat, is to melt them, and +pour them whilst liquid into a pail of water, which should be full to +avoid any spluttering, and the hotter the metal, the more filmy the +particles. It is scarcely requisite to state, that the metal should be +poured in a circle, so as not to collect at one place.</p> + +<p><span class="pagenum" id="Page_165">[165]</span></p> + +<p>Chopping is usually performed in the kitchen, with a large common +knife; but is more speedily done by some of the improved contrivances +similar to the following:—The chopping-board should be made of hard +wood, with the grain at right angles to the surface of the board, by +which it is rendered much more durable than if they are parallel to it. +The chopping-knives should be placed at right angles to the handles, +and may be of either the following patterns. If a large quantity of +material has to be acted on, we would +recommend a board as above, not less than +three inches thick, and smooth on both +sides, so that either may be used, of the +requisite size—say eighteen inches or two +feet in diameter. On this should stand a +loose bottomless tub, to confine the materials, +and the whole resting on the floor, +should be used with a knife, sufficiently +long in the handle to be employed by a +person standing erect, and it would be very +convenient to have a small cross-bar for +the hands, as shown in <a href="#illus-165-2"><i>Fig. 12</i></a>.</p> + +<div class="figcenter"> + +<figure class="figmulti illowp100" id="illus-165-1" style="max-width: 6.25em;"> + <img class="w100" src="images/illus-165-1.jpg" alt=""> + <figcaption> + <p><i>Fig. 10.</i></p> + </figcaption> +</figure> + +<figure class="figmulti illowp100" id="illus-165-1b" style="max-width: 6.25em;"> + <img class="w100" src="images/illus-165-1b.jpg" alt=""> + <figcaption> + <p><i>Fig. 11.</i></p> + </figcaption> +</figure> + +</div> + +<figure class="figcenter illowp80" id="illus-165-2" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-165-2.jpg" alt=""> + <figcaption> + <p><i>Fig. 12.</i></p> + </figcaption> +</figure> + +<p>Small chopping-knives are sold, consisting of three blades riveted +together, and a very convenient one is made by fastening, at convenient +distances, a number of flat circular disks, sharpened at the edges, on to +a central axis with a handle at each end.</p> + +<p>Many substances, such as stale bread, dried herbs, &c., may be very +conveniently powdered by rubbing them through a wire sieve, of the +requisite degree of fineness. Herbs +intended for use in this way, should +be dried as rapidly as possible, +without being scorched, in small +heaps, before the fire; parsley and +others done this way, may be powdered, +retaining their bright green +colour and flavour, both of which +are preserved if they are corked +tightly in bottles, and kept in a +dry, dark cupboard. The use of +waxed paper to preserve dried +powders in, or for tying them down +in jars, or generally as a very good +substitute for bladder, will often be +found convenient. It is readily made by laying a sheet of smooth stout +paper on a warm iron plate, as the top of a kitchen oven; on this place +the thin tissue or other paper to be waxed; put a piece of wax on it, +and as it melts, rub it over, spreading it evenly. One end of a cork, +covered with two thicknesses of linen, answers very well for a rubber. +If a hot plate is not at hand, the sheet of paper may be held before the +fire, and rubbed over as it warms, with the cut edge of a cake of white +wax; but this requires the co-operation of two persons.</p> + +<p><span class="pagenum" id="Page_166">[166]</span></p> + +<h3>VI.<br> +KNOTS, PACKAGES, PARCELS, ETC.</h3> + +<p>The poet Crabbe, speaking of the writing of the rustics, signing +his parish register, says—</p> + +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent8">“’Tis strange that men</div> + <div class="verse indent0">Who guide the plough should fail to guide the pen!</div> + <div class="verse indent0">For half a mile the furrows even lie;</div> + <div class="verse indent0">For half an inch the letters stand awry.”</div> + </div> + </div> +</div> + +<p>A parallel remark might with equal justice be made on the gentler +sex, who, after exercising a degree of tact, neatness, and tasteful +invention, that the self-styled “lords of the creation” might in vain +hope to rival, in the formation of a piece of needlework, knitting, +netting, or crochet, are for the most part, totally unable, when it is +finished, to tie it up so as to make a decent parcel; ladies’ packages +are, in fact, the opprobrium of the sex—the annoyance of all carriers, +cads, and coachmen, who have anything to do with their conveyance, +and the torment of their owners; the cords are certain to become +loose, the knots are sure to slip, except when a slip-knot is requisite, +and then it is a fixture! It is in the hope that we may be instrumental +in improving this state of things, that we are induced to devote this +article to Knots, Packages, Parcels, &c., and we shall at once lay before +our fair readers a method of tying a parcel neatly and securely, and +at the same time affording facilities of releasing the contents without +destroying the string by cutting it away—a too ordinary practice, +especially where time is an object.</p> + +<figure class="figcenter illowp100" id="illus-166" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-166.jpg" alt=""> + <figcaption> + <p><i>Fig. 13.</i></p> + </figcaption> +</figure> + +<p>The most simple purpose for which a knot is required, is the +fastening together of two pieces of +string or cord: the knot selected +for this purpose should possess two +important properties—it should +be secure from slipping, and of +small size. Nothing is more common +than to see two cords +attached together in a manner +similar to that shown in <a href="#illus-166"><i>Fig. 13</i></a>. It is scarcely possible to imagine +a worse knot; it is large and clumsy, and as the cords do not +mutually press each other, it is certain to slip, if pulled with any +great force. In striking contrast to this—the worst of all—we place +one of the best; namely, the knot usually employed by netters, and +which is called by sailors “the sheet-bend.” It is readily made +by bending one of the pieces of cord into a loop (<i>a b</i>, <a href="#illus-167-1"><i>Fig. 14</i></a>), +which is to be held between the finger and thumb on the left +<span class="pagenum" id="Page_167">[167]</span>hand; the other cord <i>c</i> is passed through the loop from the farther +side, then round behind the two legs of the loop, and lastly, under +itself, the loose end coming out at <i>d</i>. In the smallness of +its size, and the firmness with which the various parts grip +together, this knot surpasses every other: it can, moreover, +be tied readily when one of the pieces, viz., <i>a</i>, <i>b</i>, +is exceedingly short; in common stout twine, less than +an inch being sufficient to form the loop. The above +method of forming it is the simplest to describe, although +not the most rapid in practice; as it may be made in +much less time by crossing the two ends of the cord (<i>a b</i>, +<a href="#illus-167-2"><i>Fig. 15</i></a>) on the tip of the fore-finger of the left hand, +and holding them firmly by the left thumb, which covers +the crossing; then the part <i>c</i> is to be wound round the +thumb in a loop, as shown in the figure, and passed +between the two ends, behind <i>a</i> and before <i>b</i>; the +knot is completed by turning the end <i>b</i> downwards in +front of <i>d</i>, passing it through the loop, securing it under +the left thumb, and tightening the whole by pulling +<i>d</i>. As formed in this mode, it is more rapidly made than +almost any other knot; and, as before stated, it excels +all in security and compactness, so firmly do the various +turns grip each other, that after having been tightly pulled, it is +very difficult to untie; this is the only drawback to its usefulness, and +in this respect it is inferior to the +reef-knot, <a href="#illus-168-1"><i>Fig. 16</i></a>, which is made in +precisely the same manner that a shoestring +is tied, only pulling out the ends +instead of leaving them as bows. The +only precaution necessary in making a +reef-knot is, to observe that the two +parts of each string are on the same +side of the loop; if they are not, the +ends (and the bows, if any are formed) +are at right angles to the cords; the +knot is less secure, and is termed by +sailors a granny-knot. Other knots +are occasionally used to connect two +cords, but it is unnecessary to describe +them, as every useful purpose may be +answered by those above mentioned.</p> + +<div class="figcenter"> + +<figure class="figmulti illowp100" id="illus-167-1" style="max-width: 9.375em;"> + <img class="w100" src="images/illus-167-1.jpg" alt=""> + <figcaption> + <p><i>Fig. 14.</i></p> + </figcaption> +</figure> + +<figure class="figmulti illowp100" id="illus-167-2" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-167-2.jpg" alt=""> + <figcaption> + <p><i>Fig. 15.</i></p> + </figcaption> +</figure> + +<figure class="figmulti illowp100" id="illus-168-1" style="max-width: 9.375em;"> + <img class="w100" src="images/illus-168-1.jpg" alt=""> + <figcaption> + <p><i>Fig. 16.</i></p> + </figcaption> +</figure> + +</div> + +<p>The binding knot (<a href="#illus-168-2a"><i>Figs. 17</i></a> and <a href="#illus-168-2b"><i>18</i></a>) is exceedingly useful in +connecting broken sticks, rods, &c., but some difficulty is often +experienced in fastening it at the finish; if, however, the string is +placed over the part to be united, as shown in <a href="#illus-168-2a"><i>Fig. 17</i></a>, and the long +end <i>b</i>, used to bind around the rod, and finally passed through the +loop <i>a</i>, as shown in <a href="#illus-168-2b"><i>Fig. 18</i></a>, it is readily secured by pulling <i>d</i>, when +the loop is drawn in, and fastens the end of the cord.</p> + +<p>For fastening a cord to any cylindrical object, one of the most +<span class="pagenum" id="Page_168">[168]</span>useful knots is the clove hitch, which, although exceedingly simple +and most easily made, is one of the most puzzling knots to the +uninitiated. There are several modes of forming it, the +most simple being perhaps as follows:—Make two loops, +precisely similar in every respect, as <i>a</i> and <i>b</i>, <a href="#illus-169-1"><i>Fig. 19</i></a>, +then bring <i>b</i> in front of <i>a</i>, so as to make both loops +correspond, and pass them over the object to be tied, +tightening the ends; if this is properly done, the knot +will not slip, although surrounding a tolerably smooth +cylindrical object, as a pillar, pole, &c. This knot is +employed by surgeons in reducing dislocations of the +last joint of the thumb, and by sailors in great part of +the standing rigging. The loop which is formed when +a cable is passed around a post or tree to secure a vessel +near shore is fastened by what sailors term two half +hitches, which is simply a clove hitch made by the end +of the rope which is passed around the post or tree, and +then made to describe the clove hitch around that part +of itself which is tightly strained.</p> + +<div class="figcenter"> + +<figure class="figmulti illowp100" id="illus-168-2a" style="max-width: 12.5em;"> + <img class="w100" src="images/illus-168-2a.jpg" alt=""> + <figcaption> + <p><i>Fig. 17.</i></p> + </figcaption> +</figure> + +<figure class="figmulti illowp100" id="illus-168-2b" style="max-width: 9.375em;"> + <img class="w100" src="images/illus-168-2b.jpg" alt=""> + <figcaption> + <p><i>Fig. 18.</i></p> + </figcaption> +</figure> + +</div> + +<figure class="figcenter illowp100" id="illus-169-1" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-169-1.jpg" alt=""> + <figcaption> + <p><i>Fig. 19.</i></p> + </figcaption> +</figure> + +<p>From the tying of knots we may pass on to the tying +over of bottles, preserves, jars, &c.; the object with which +this operation is performed is either to prevent the excess +of air or the escape or entrance of moisture; the act itself is so very +simple as to require no explanation; but a few words may be said on +the choice of material, which should +be varied, so as to suit the exigencies +of each particular case. When a vessel +of spirit is to be tied over, leather +is frequently selected—a very erroneous +practice, as the vapour of spirit passes +readily through that substance, but +cannot penetrate bladder, which should +be invariably used for the purpose. +So effectually is spirit confined by +bladder, that when weak spirits are +put into bladders or into vessels tied +over with bladder, and allowed to +remain some time, they are strengthened, +as the vapour of the water +passes away, that of the spirit being +retained.</p> + +<p>Bladder, or other animal membranes +of the same nature, in a moist and +flaccid state, are usually selected for +tying over preserves and jams, for +which they are well adapted; should +it be impracticable to obtain them, the +waxed paper described at page <a href="#Page_165">165</a> is +<span class="pagenum" id="Page_169">[169]</span>a very good substitute. Many persons place a thin piece of oiled +paper in the jar resting on the jam, in addition to tying it down; +this assists in excluding air and preventing mouldiness, but we have +found a piece of very thin paper +moistened with white of egg much +more efficacious. The thin sheet-lead +used for lining the interior of tea-chests, +or stout tin-foil, is very advantageously +used in tying down +vessels containing specimens of natural history preserved in spirits, +as they effectually prevent the escape of the latter for a long series +of years. The plan usually pursued is to tie the cork over first with +a single bladder, then with the metal, and finally with a second +piece of bladder, which is afterwards covered with a coat of black +paint.</p> + +<figure class="figleft illowp100" id="illus-169-2" style="max-width: 15.625em;"> + <img class="w100" src="images/illus-169-2.jpg" alt=""> + <figcaption> + <p><i>Fig. 20.</i></p> + </figcaption> +</figure> + +<p>The tying up of parcels in paper is an operation which is seldom +neatly performed by persons whose occupations have not given them +great facilities for constant practice. Whether the paper be wrapped +round the objects, as is the case usually when it is much larger than +sufficient to enclose them, or merely folded over itself, as is done by +druggists, who cut the paper to the required size, it is important that +the breadth of the paper should be no more than sufficient to enable +it to be folded over the ends of the object enclosed, without passing +over the opposite side: it is impossible to make a neat or close parcel +with paper which is too broad; excess in length may be readily +disposed of by wrapping it round; but excess of breadth should be +cut away. With regard to turning in the ends, the mode adopted by +grocers is the best. The most common cause of failure in parcels is +their being badly corded; we will, therefore (however unnecessary +the description of so simple a performance may appear to those already +acquainted with it), describe the most readily acquired mode of +cording.</p> + +<figure class="figright illowp93" id="illus-170" style="max-width: 15.625em;"> + <img class="w100" src="images/illus-170.jpg" alt=""> + <figcaption> + <p><i>Fig. 21.</i></p> + </figcaption> +</figure> + +<p>Let a single knot be made in the end of the cord, which is then +passed round the box or parcel. This knotted end is now tied by +a single hitch round the middle of the cord +(<a href="#illus-169-2"><i>Fig. 20</i></a>) and the whole pulled tight. The +cord itself is then carried at right angles +round the end of the parcel, and where it +crosses the transverse cord on the bottom +of the box (<a href="#illus-170"><i>Fig. 21</i></a>), it should (if the parcel +is heavy, and requires to be firmly secured) +be passed <i>over</i> the cross cord, then back +underneath it, and pulled tightly, then over +itself; lastly, under the cross cord, and on +around the other end of the box. When it reaches the top it must be +secured by passing it under that part of the cord which runs lengthways +(<i>a</i>, <a href="#illus-169-2"><i>Fig. 20</i></a>) pulling it very tight, and fastening it by two half hitches +round itself. The great cause of parcels becoming loose is the fact +<span class="pagenum" id="Page_170">[170]</span>of the cord being often fastened to one of +the transverse parts (as <i>b</i>, <a href="#illus-169-2"><i>Fig. 20</i></a>) instead +of the piece running lengthways, and in +this case it invariably becomes loose. The +description may perhaps be rendered clearer +by the aid of the figures, which exhibit +the top and bottom of a box corded as +described. The cords, however, are shown +in a loose state, to allow their arrangements +to be perceived more easily.</p> + +<h3>VII.<br> +ON THE OPERATIONS AFFECTING WATER.</h3> + +<p>The subject of the Water supply to the Metropolis and other large +towns is one of the highest importance to the well-being of the community +at large, in whatever point of view it may be regarded—whether +as affecting the comfort, the health, or the pocket of the consumer, its +influence can scarcely be overrated. To enter, however, into this +matter, affecting, as it does, so many varied and conflicting interests, +would be to pass beyond the limits set to this series of papers; +what remains for us to do is to avail ourselves of the vast amount of +scientific knowledge which has been recently brought to bear upon +the question, and to cull from it such portions as bear directly upon +<i>Domestic Manipulation</i>.</p> + +<p>The quantity of water for domestic purposes depends mainly upon +its degree of hardness or softness; and this in its turn depends +almost entirely upon the quantity of lime dissolved in some form +or other in the water. In speaking of the quality of water, the term +“degree of hardness” is much used; thus we say that the water of +the Thames is of fourteen degrees of hardness, that of the Hampstead +springs about ten degrees, &c. &c. In these and most other +cases the hardness is owing to a certain amount of chalk (carbonate +of lime) dissolved, and the degrees of hardness correspond with the +number of grains contained in a gallon of water. Thus the Thames +water, of fourteen degrees of hardness, has in each gallon fourteen +grains of chalk, and the Hampstead ten grains. It is found, upon +experiment, that one gallon (weighing 70,000 grains) of <i>pure</i> water +will not dissolve more than two grains of chalk, and so acquire +two degrees of hardness; and that whenever more is contained in +water, the excess is always owing to the presence of carbonic acid +gas, which enables it to dissolve a much larger quantity. The practical +part of our subject depends on this fact; for if by any means +we can get rid of the carbonic acid, the dissolved chalk is necessarily +precipitated, and the hard water, unfit for culinary and domestic +<span class="pagenum" id="Page_171">[171]</span>purposes, becomes soft, and well adapted to both these uses. Carbonic +acid is in part expelled from water by heating it to the boiling +point: a still larger quantity is got rid of after boiling for some few +minutes, and nearly every trace disappears at the end of half an +hour; and just in proportion as the carbonic acid gas is expelled, so +does the chalk fall, rendering the water in the first instance turbid, +and becoming deposited on the interior surface of kettles, where +it forms the well-known rock or <i>fur</i>.</p> + +<p>It has been found that water of fourteen degrees of hardness lost +two degrees when merely made boil; boiling for five minutes reduced +the hardness to six degrees; and for a quarter of an hour, to little +more than four degrees. The practical application of this knowledge +needs scarcely to be pointed out. Whenever a soft water is required, +boil for several minutes before using. In making tea, for instance, +the economy and general superiority of soft water is well known. +Those, however, who use Thames water, just made to boil, employ a +water of upwards of eleven degrees of hardness: those who boil for +five minutes, diminish the hardness of the water by nearly one-half; +and by boiling for a quarter of an hour, it can be lessened to one-third. +This circumstance is one of those that prove how great a +substratum of truth there is at the bottom of most popular notions. +How many a young gentleman, with a smattering of science just +enough to inform him that water gets no hotter however long or +violently it is boiled, has laughed at his grandmother’s antiquated +notions, because she requested that the water might be made to boil +thoroughly before the tea was made: the old lady could give no +very satisfactory explanation of her prejudice, yet it was not the +less a correct one.</p> + +<p>Before going further in this matter, it may be stated that there are +some waters in which the lime is dissolved in the form of gypsum +(sulphate of lime); in these, which fortunately are rare, the hardness +is of a permanent character, and cannot be lessened by boiling. Tea +made under such circumstances may be improved, either by the +addition of a <i>very small</i> quantity of carbonate of soda, or the tea +should be kept soaking for half an hour, under such circumstances +as will retain the heat. This latter is the plan followed in Greenwich +Hospital, where they use a well water of nineteen degrees of +permanent hardness.</p> + +<p>In washing, the use of hard water is, as is well known, extremely +prejudicial. The explanation is exceedingly simple: every degree +of hardness in a gallon of water destroys ten grains of soap; and +by following out the calculation, it will be found that 100 gallons of +unboiled Thames water waste exactly two pounds of soap before +any approach to a lather can be made. Now what is the remedy +for this evil? Simply to boil the water some time before use; one +quarter of an hour’s boiling will reduce the waste of soap from two +pounds to ten ounces; and half an hour’s boiling will still further +lessen it to six ounces; but no amount of boiling will make Thames +water equal to rain water, which is without hardness.</p> + +<p><span class="pagenum" id="Page_172">[172]</span></p> + +<p>There is one practical matter of great importance to which we wish +to draw the attention of all concerned; it is the effect of boiling +linen in hard water. If clothes are put into cold water, and then +boiled, the precipitation of chalk (which has been so often alluded +to) takes place on the clothes, and whatever colouring matter exists +in the water goes down with the chalk, and also becomes attached +to the linen, rendering it of that disagreeable and unremovable dirty +hue which is so characteristic of certain laundries. If boiling is +absolutely requisite for white fabrics, it should be done in water +which has been boiled half an hour, allowed to stand, and then poured +off from the sediment; otherwise, from the immediate precipitation +of the chalk, the dirt is boiled in and thoroughly fixed to the fabric. +A moment’s consideration will convince any one that a deposit similar +to the <i>fur</i> in a tea-kettle cannot be expected to improve the appearance +of white linen. Where clear rain water can be obtained, there +is no objection to the boiling of clothes in it, as, being absolutely +free from lime, no precipitation can take place. The use of soda in +softening water employed in washing, is well known; but the remedy +is not without its own evil: it weakens the fibre of the cloth, and +unless it is much more thoroughly removed by rinsing than is +usually the case, it occasions a very permanent yellow tinge when +the cloth is heated.</p> + +<h3>VIII.<br> +BOILING, STEWING, ETC.</h3> + +<p>From our last article on the properties of hard and soft water, +we pass, by a natural transition, to the employment of that liquid in +the culinary operations above named. In practice, nothing can at +first sight appear more simple than the operation of boiling, whether +it be confined to the mere heating of a liquid, or extended to the +preparation of an article of food; yet it is one which involves chemical +principles of a very high order, and which is by no means so simple +a matter as it may be regarded at a cursory glance.</p> + +<p>To trace the steps of the process from its commencement, let us +imagine a vessel of water placed over the fire, and receiving constantly +a supply of heat from that source; the effect is, that its temperature +gradually rises from about 50° or 60°, the usual warmth of ordinary +water, to 212°, the point at which boiling takes place; but before it +reaches that height, a number of bubbles may be observed forming +on the sides of the vessel; these gradually increase in size, and when +they become sufficiently buoyant, quit their position, rise to the surface, +and escape; they consist of air previously dissolved in the water, +and which is expelled by the increased heat. Water which has been +boiled and allowed to become cold, without much exposure to the +air, fails to re-absorb the quantity it previously contained, and consequently +has its character somewhat altered. Thus, it freezes more +<span class="pagenum" id="Page_173">[173]</span>readily than water which has not been boiled, in consequence of the +air not having to be expelled in the act of solidifying, as is usually +the case: hence, the ice from boiled water is free from those numerous +air bubbles which are always to be observed in common ice. It possesses +also a mawkish unpleasant taste, and is totally unable to preserve +the life of any aquatic animal. The presence of this minute quantity +of air in ordinary water, is very essential to its utility. Faraday found +that water, <i>totally</i> destitute of air, does not boil in the usual mode, +but when heated to the boiling point, it at once, with an instantaneous +and violent explosion, passes into the form of steam. This strange +fact, which shows upon what small, and, apparently, trivial circumstances, +the comfort—nay, we may truly say—the existence of man +depends, is strikingly shown by a very ingenious experiment, devised +by that most celebrated chemist. He took a piece of Wenham Lake ice +(which, from peculiar local causes, such as being formed from spring +water, is totally destitute of air), and melted it under a covering of +sweet oil; this prevented the absorption of any air during the liquefaction; +on continuing the heat, the water rose in temperature, and on +reaching the boiling point, suddenly burst into steam, with an explosive +power, sufficiently great to scatter the glass vessel in which the experiment +was made into fragments; and had it not been for a protecting +covering of wire gauze, very serious effects might have ensued.</p> + +<p>From the precipitation of the dissolved chalk present in most kinds +of water, a cloudiness or slight turbidity is always to be observed in +boiled water.</p> + +<p>After the escape of the air, bubbles of steam, at first very small in +size, are formed at the bottom of the vessel, those formed at first are +at once cooled from the whole water not being of an equal temperature, +and are condensed before they reach the surface: this very rapid and +successive condensation of numerous small bubbles gives rise to that +peculiar vibration which occasions what is termed the <i>singing</i> of the +tea-kettle, and which, as is well known, is indicative of its approach to +the boiling point; when the whole water is uniformly heated, this effect +no longer occurs, but the bubbles of steam rise to the surface and escape. +After having been heated to 212°, the temperature of water no longer +rises; it is not possible, under ordinary circumstances, to increase the +temperature in the slightest degree, for all the extra heat that is given to +boiling water merely produces an increased quantity of steam, by which +it is carried off, without affecting the heat of the remaining water. +This is a matter of considerable practical importance in cookery; and +it should be always borne in mind, that the most gentle simmer is as +efficacious in cooking as the most violent boiling, for the degree of +heat in both cases is precisely the same, so that after having once raised +the water to the boiling point, the most moderate fire is sufficient in +ordinary cases to keep it there; by attention to this point, a most +enormous saving may often be effected in the consumption of fuel, +although this is a consideration that will be more fully entered into +in a subsequent article. Thick liquids, which do not readily permit +the escape of steam or the rapid motion between the particles of the +<span class="pagenum" id="Page_174">[174]</span>fluid, may, however, be readily heated at the part exposed to the fire +to a much higher degree, whilst those portions not immediately in +contact with the heat are much colder; from this cause they are very +apt to be charred, and if articles of food, they are totally spoiled. To +avoid this effect, recourse may be had to the <i>bain marie</i>, which is simply +the same contrivance that may be observed in a carpenter’s glue-pot, +applied to the preparation of articles of food, being merely an inner vessel +to contain the substance to be heated; this is placed in an outer one, +the space between the two containing water. On placing this on +the fire, it is obvious that the substance in the inner vessel, being +heated solely by the boiling water, cannot possibly become burnt; this +most useful contrivance is adopted in all first-class kitchens, and is +equally indispensable in the chemist’s laboratory; by its aid, soups, +gravies, &c., can be kept hot any length of time without risk, preserves +made without burning, &c.; the chief precautions required in its use +are, that the inner vessel should be thin and formed of metal, so as +to allow the rapid transmission of heat from the boiling water, and care +should be taken that the outer vessel does not boil dry. One serious +disadvantage attends its use as ordinarily employed, it is, that it is +impossible to heat substances in it to the boiling point, for the water +itself is only at that temperature, and the substance in the inner vessel +is always a few degrees below. This evil may, however, be entirely +obviated, by using a solution in the outer vessel, which boils at a higher +temperature than 212°, and which will therefore raise the inner vessel +and its contents to that point; thus, if the water be made to dissolve as +much common salt as it is capable of doing, it will not boil until it is +heated to 224°; or if it is saturated with sal-ammoniac or nitre, the +heat will rise 12° or 14° higher. We need scarcely say that the +first of these substances will be found a very useful and economical +addition to the <i>bain marie</i>. When chemists require a still higher +temperature, they have recourse to a bath of olive oil, which is capable +of bearing a degree of heat as high as 500°; but its extreme danger +over an open fire entirely precludes its use in any culinary operation.</p> + +<p>The mode of conducting the operation of boiling should not be +uniform, but vary with the different purposes required. Thus, in the +case of meat, a temperature of 212° hardens, instead of softening, two +of the substances which it contains; namely, the fibrine, or material +forming the chief part of the muscular fibre, and the albumen, or portion +which is analogous to white of egg; if, on the contrary, meat is cooked +by means of water at a lower temperature, the most nutritious parts +are dissolved out, and the solid food left comparatively innutritious. +The celebrated German chemist, Liebig, proposes the following plan:—he +recommends that a piece of meat of considerable size should be +taken and plunged into perfectly boiling water, over a good fire; that +the water should be kept boiling for a few minutes, and then a portion +of cold water, equal in quantity to about one-half of the boiling water, +should be thrown in: this will reduce the temperature to about 160°, +at which point the meat should be kept until thoroughly done; which, +however, takes a much longer time than in the ordinary mode.</p> + +<p><span class="pagenum" id="Page_175">[175]</span></p> + +<p>The object of this mode of proceeding is, in the first instance, to +harden the exterior of the meat, converting it into a sort of crust, +which prevents the escape of the nutritious juices into the water, whilst +the long continuance of the gentle heat afterwards cooks the interior +without hardening either the albumen or the fibrine. Of course, where +the object of boiling is to make soup, the opposite plan must be had +recourse to; the meat should be in small instead of large pieces, put +on in cold water and very slowly heated, so that all the soluble parts +may be dissolved before the fibre is hardened by the action of boiling +water.</p> + +<p>In boiling eggs, the effect of heat in hardening the albumen is well +known; by being suddenly plunged into boiling water, the outside is +hardened to the greatest degree of which it is capable, and is thereby +rendered extremely difficult of digestion, whilst the inside is barely +warmed; if, on the contrary, they are placed in cold water, which is +then raised to the boiling point, removed from the fire, and allowed to +stand about a minute (or two, if required to be well done), it will be +found that, instead of having an almost leathery consistence, the white +will be uniformly partially hardened, and will furnish a much more +pleasant and digestible article of diet; the improvement, in fact, is +so great, the common eggs cooked in this manner very nearly approach +new-laid ones in quality.</p> + +<p>If the operation of boiling has to be performed on any substance +containing starchy matters—as potatoes, rice, flour, &c., then the heat +must, on the contrary, be raised to a sufficient degree to burst the +little grains of which the starch consists, and liberate the interior +nutritious portions, before it can become fit food for man; uncooked +starch not being readily or easily digested. And even in the case +of those vegetable-feeding animals whose power of digesting such +substances surpasses that of man, there is the greatest advantage to +be derived from the use of cooked food, as the most intelligent and +scientific farmers at the present day well know; and we would strongly +urge on those of our readers who keep pigs, to try the experiment of +baking the potatoes they give them, for this process, like boiling, has +the effect of bursting the starch grains; they will find the effect to be +that the food will go much further, all of it being digested, and that +the quality of the flesh will be very materially improved.</p> + +<h3>IX.<br> +ECONOMY OF HEAT.</h3> + +<p>Perhaps few of our readers are aware of the extraordinary wastefulness +of our usual processes for obtaining artificial heat; at the most +moderate computation, seven-eighths of the warmth produced by an +open fire, pass up the chimney, and are entirely useless; and according +to other estimates, which we regard as being nearer the truth, fourteen +<span class="pagenum" id="Page_176">[176]</span>parts out of every fifteen are thus uselessly wasted. In no other +civilized country in the world, except in England, is such an enormous +waste of fuel allowed; nor would it be the case here, were it not that +the comparatively low price of fuel, from the abundance of coal, has led +to the extravagance. It may be asked, what are the defects of a +common fire-place that render it so wasteful, and in what way is the +heat carried off? In reply it may be stated, that one-half the heat +produced passes away with the smoke and heated air arising from the +fire, a quarter is carried up by the draught of cold air from the room, +which, flowing around the fire and between it and the mantel-piece, +rises with the smoke. Again, the soot which passes away is unburned +fuel, and is, therefore, useless; and a large portion of heat is thrown +downwards on to the ashes, and is wasted; whilst the iron, of which +the grates are generally made, conveys away a very considerable +quantity. On the continent of Europe, where the cold in winter is +much more intense than in this country, and where fuel is considerably +dearer than with us, the production of heat is more economically +managed—stoves of very admirable construction being constantly had +recourse to, both for the purpose of producing warmth and for cookery. +It is to the latter application of heat that we must mainly confine +ourselves in this paper, and having been at some considerable pains in +examining the various stoves and ranges now to be obtained in this +country, we place the results of our experience before our readers.</p> + +<p>The cooking-stove common on the continent, consists of an enclosed +fire-pan, with a grating below and a lid at the top for the supply of +fuel; this is enclosed in an oven, supported on the floor of the room by +feet, and which is heated by the warmth thrown out by the sides of the +fire-pan, and also by a flue spreading over the top, which is thus heated; +whilst the upper surface of the flue forms a hot plate, on which many +saucepans, &c., can be kept boiling, and any vessel can also be placed +over the fire by the removal of the lid. As the draught is under +perfect control, the fuel is slowly consumed; and the stove affords +means of baking, boiling, frying, and stewing, at a very small +expense.</p> + +<p>Some years since, a modification of this contrivance was introduced +here, under the title of the Bruges Stove, by Messrs. Cottam & Hallam, +Oxford Street. But it had one deficiency, which, in English eyes, +overwhelmed all its advantages, viz., that no fire was visible, and also +that boiling, toasting, and roasting, were, not to be performed by +its means.</p> + +<p>Those of our readers who visited Prince Albert’s Model Cottages +opposite the Exhibition, may have noticed a stove, looking very much +like a long oblong box, standing on four legs, having two doors in the +front, one opening into a large-sized oven, the other disclosing the +fire-grate, which was fed by the removal of a lid at the top—the +draught from the fire passed over the oven, heating it and the hot +plate above. This stove combines all the advantages of the continental +cooking stoves, with the cheerful appearance of an open fire; at the +same time, by closing up the fire-place door, it is converted into a close +<span class="pagenum" id="Page_177">[177]</span>stove, with an excessively small consumption of fuel. From experience +in its use, we can state that it bakes admirably, either bread or large +joints of meat; at the same time, it boils a saucepan and steamer over +the fire-hole, and also four large or six smaller saucepans on the top of +the hot plate; it fries well, and broils before the fire, and this, +with less than one-half the fuel that was employed to do a portion of +the work in the range which it has deposed. The <i>bain marie</i>, the use +of which was described in our last article, and which is so excellent a +means of keeping soups, gravies, sauces, &c., hot without burning or +drying them up, is readily used with it; and the <i>sauté</i> pan, or deep +frying-pan, which is employed as a preliminary operation in most +French-made dishes, is conveniently used. This contrivance (which is +absurdly termed by our cooks the <i>sooty</i> pan) derives its name from the +verb <i>sauter</i>, to jump—the meat being rapidly turned over and browned +previous to stewing. The only disadvantage attending the use of the +stove is, that it is not calculated for roasting; but every other +operation in cooking, it performs infinitely better than a common fire, +and that at a consumption of less than half a bushel of coke per day. +This stove, which is termed the Cottager’s Stove (<a href="#illus-177"><i>Fig. 1</i></a>), is made by +Messrs. Benham, Wigmore Street.</p> + +<figure class="figcenter illowp80" id="illus-177" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-177.jpg" alt=""> + <figcaption> + <p><i>Fig. 1.</i></p> + </figcaption> +</figure> + +<p>Those who object to a stove of this character, preferring a range, +even at a greater sacrifice of economy, should still be somewhat guided +by correct principles in their selection; a range surrounded by iron is +an absurdity, as the metal conducts +away the heat rapidly; it +should be backed and lined with +fire-brick or Welsh lumps, which +throw out the heat with great +power. In an open fire-place, the +active combustion is wanted in +front for roasting, and there only +should air enter the fire; in most +ranges the air enters below, +causing the greatest heat to be +thrown upon the ashes. It may +be thought that closing up the +bottom would produce the same +effect as allowing it to be choked +up with ashes in a common +grate, deadening the fire; this +is not the case with a properly constructed range, backed with a +slanting back of fire-clay; the ashes can be readily removed at the +bottom, and from all the draught being in front, there is a bright fire +at the place where it is required. The range in the Reform Club, +which was erected by Messrs. Benham, under the direction of the late +Sir Charles Barry, the architect of the new Houses of Parliament, is +of this kind, and it is, perhaps, the finest in the world. Our common +ranges are far too deep—the burning of such a mass of coal being +useless. One of the best constructed ranges, of a small size, is +<span class="pagenum" id="Page_178">[178]</span>Nicholson’s Cottage Range, that obtained the prize given by the Royal +Agricultural Society; it is free from the objections raised above, and +comprises an oven and boiler; is economical in price and efficient in +use. Unlike the Cottager’s Stove, it is a fixture, requiring setting, and, +therefore, is more a subject for the landlord’s than the tenant’s +consideration. It may be seen in London at Pierce’s, in Jermyn Street. +The improvements in the use of fuel have mainly arisen from +philanthropic individuals directing their attention to improving the +comfort of the working classes, and the improvements here made have +been copied for the use of the wealthier class, by both the makers above +named, as well as by others.</p> + +<figure class="figleft illowp45" id="illus-178-1" style="max-width: 9.375em;"> + <img class="w100" src="images/illus-178-1.jpg" alt=""> + <figcaption> + <p><i>Fig. 2.</i></p> + </figcaption> +</figure> + +<p>In situations where gas is to be obtained, it forms a ready, and, for +some purposes, very economical means of obtaining heat; its economy +does not arise from its cheapness compared with other +means, but from the fact that it need not be lighted +till the instant it is required, and can be as quickly +extinguished when it has done its required duty; for +heating any vessels containing liquids, especially if +the heat is required to be only of short continuance, +gas will be found extremely advantageous; a ring +burner, constructed as shown in <a href="#illus-178-1"><i>Fig. 2</i></a>, less than three +inches in diameter, will quickly boil a gallon of water +in a metallic vessel; burners of this description are +usually used in the laboratory, surrounded by a case +made of sheet-iron or tinned plate, as <a href="#illus-178-2"><i>Fig. 3</i></a>; this +serves to support the vessel to be heated, to steady the jets of flame, +and to conduct every portion of hot air against the bottom; the door also +gives a ready access to the burner for the purposes of lighting the gas.</p> + +<figure class="figright illowp75" id="illus-178-2" style="max-width: 15.625em;"> + <img class="w100" src="images/illus-178-2.jpg" alt=""> + <figcaption> + <p><i>Fig. 3.</i></p> + </figcaption> +</figure> + +<p>For the domestic use of gas in heating, we believe there is no contrivance +so useful as the following:—A circular hole, from two to four +or more inches in diameter, is cut in the dresser, through which is +passed a sheet-iron tube, supported by three little elbows; this tube +projects a few inches above the table, and about a foot and a half +below; its lower end is open, and into it projects a gas pipe, furnished +with a stop-cock; the upper extremity is covered with a sheet of wire +gauze, similar to that used for blinds, on +which, as shown in <a href="#illus-179"><i>Fig. 4</i></a>, may be placed +some pieces of pumice-stone, surrounded +and kept together by a broad ring—neither +the pumice-stone nor the ring, however, +are essential parts of the contrivance. +The action of this arrangement is as follows:—When +the gas is turned on it +escapes from the pipe, rising through the +tube, and mixing with the air contained +within it; this mixture then escapes +through the wire gauze, and may be +lighted on its upper side, without passing +through it to the gas below; the flame +<span class="pagenum" id="Page_179">[179]</span>should be perfectly free from smoke, which indicates too much gas—should +be pale, colourless, and not soil any bright metal placed in it; +if the flame is in the slightest degree yellow +it will do this, and then the gas should be +partly turned off—on the contrary, if there +is not enough gas, the flame will be extinguished. +When lighted, the pumice becomes +red-hot, and throws out a great heat; +when used in boiling, the vessel should be +supported a short distance over the flame +by a trivet; if it is made to rest on the top +of the ring, and is sufficiently large to close +it entirely, the current is stopped and the +flame extinguished, whilst the unburned +gas still escapes below. This contrivance +is most useful, it is lighted in an instant, +is perfectly free from smoke, no unburned gas escapes, it throws out +great heat, and may be employed to heat bright tools with much more +convenience than a charcoal fire: the objections to its use are, that +in burning it produces, as all gas does, a quantity of carbonic acid gas, +deteriorating the air, and that the flame cannot be very much enlarged +or diminished, so that if fires of different power are required, two or +more of the contrivances must be put in order. Otherwise, the instantaneous +action, small cost, great heating power, and cleanliness of the +plan, strongly recommend it. In summer weather, in many small +families, it can be made to dispense altogether with the use of a fire. +By a little variation, the whole contrivance may be made to stand on +the table like <a href="#illus-178-1"><i>Fig. 2</i></a>; in this and other cases, vulcanized India-rubber +will be found to form by far the best kind of flexible tube, being quite +impervious, very durable, and excessively pliant. Those who wish +to try the experiment of heating on this plan, may readily do so by +covering the top of the glass chimney of any common burner with +a piece of wire gauze, folding it over the sides; the gas may then be +turned on, and lighted above the gauze, after it has mingled with the +air in the chimney; a small burner, however, does not afford sufficient +gas for the purpose, and there is consequently too much air, and the +flame is weak and liable to go out.</p> + +<figure class="figleft illowp54" id="illus-179" style="max-width: 12.5em;"> + <img class="w100" src="images/illus-179.jpg" alt=""> + <figcaption> + <p><i>Fig. 4.</i></p> + </figcaption> +</figure> + +<p>We cannot conclude this article on heat, without entering our most +earnest protest against <i>all</i> those injurious contrivances for burning +charcoal without a flue; the use of charcoal-braziers in a large kitchen +is not to be recommended, but a charcoal stove in a dwelling-room +is most objectionable. Charcoal, in burning, produces carbonic acid +gas, an invisible and therefore insidious poison, which is so deadly in +its effects, that if the air of a room contains but one-tenth of its bulk, +the breathing of it for a short time is fatal. Every pound of charcoal, +in burning, produces more than three pounds and a half of this deadly +gas, and the ill effect of charcoal stoves may be readily imagined.</p> + +<p>In Paris, in the years 1834 and 1835, there were 360 cases resulting +from the fumes of charcoal, of which more than 260 were fatal. In +<span class="pagenum" id="Page_180">[180]</span>order to test the effects of these stoves, Mr. Coathupe, of Wraxall, +shut himself up in a close room containing eighty cubic yards of air, +with one of them in action. In four hours he was seized with giddiness, +which, in an hour’s time, became most intense; he then had the desire +to vomit, but not the power; this was followed by an utter loss of +strength, throbbing at the temples, and agonizing headache, but no +sense of suffocation; finding that the experiment was becoming +dangerous, he essayed to open the window, but had the greatest difficulty +in so doing; and when his wife came into the room, he was +found in a speechless state, in which he remained for some time.</p> + +<p>In a fatal case, which happened in St. John’s Wood, where two girls +were killed by the use of one of these stoves, the writer found, on +investigation, that the quantity of carbonic acid produced was capable +of rendering poisonous the air of a room ten times the size of the one +in which it was used; and yet the maker is guilty, even to the present +time, of the moral turpitude of recommending these as fitted for +burning in a close room. Men who, knowing the poisonous effects of +these stoves, still sell them, recommending them as wholesome, with +the deliberate assertion that their prepared fuel, which is merely +charcoal disguised, is not deleterious, evince a much more lively +interest in the state of their own pockets, than in the lives of their +customers.</p> + +<p>Let it not be imagined that the case of Mr. Coathupe is only a +solitary one; the action of burning charcoal is of the same deleterious +nature on all persons. In January, 1836, seventy people suffered the +same symptoms, though in a milder degree, in the church at Downham, +in Norfolk, where two of these dangerous contrivances had been +introduced: and in the <i>Annales d’Hygéine</i>, tome xi., will be found an +account of the suicides in the department of the Seine in ten years, +these were 4595 in number, of which 1426 deaths were produced by +burning charcoal. We would again recommend our readers under +no circumstances, however much they may be recommended by false +assertions, to admit stoves without flues into their houses. In France, +the deaths from charcoal have been mostly suicides, as, from their +deadly effects, they are never used in close rooms. But in England, +persons are often ignorant of the action of charcoal fumes, and relying +on the word of some stove makers, whose “conscience,” as Milton +says, “is their maw,” the numerous deaths have been chiefly those of +innocent persons, victims to the cupidity of the makers.</p> + +<h3>X.<br> +CLEANING AND DISINFECTING.</h3> + +<p>In our previous papers on Domestic Manipulation, we have several +times given directions as to the best mode of conducting processes for +cleaning various articles, such as bottles, glass, &c. What remains, +<span class="pagenum" id="Page_181">[181]</span>therefore, under this head, is to furnish hints for cleaning miscellaneous +articles, which have not been included under previous accounts; and +the very important process of disinfecting, which may be regarded as +a medical cleaning, falls, naturally, into the same chapter. As the +substances to be submitted to the process of cleaning vary greatly +from one another, we shall find it more convenient to throw our remarks +into the form of miscellaneous hints, than to arrange them in a chapter +for consecutive reading.</p> + +<p><span class="smcap">Iron-Work</span> which is exposed to wet, rusts rapidly; it is usually +preserved from the action of moisture either by covering it with two +or three coatings of paint, as is customary in large out-door works, +or by brushing it over with a varnish termed Brunswick black; this +plan is usually followed in the case of smaller substances used in-doors. +A very superior plan of protecting small iron goods from the injurious +action of wet, is to heat them a little below redness, and whilst hot to +brush them over with common linseed oil, which is decomposed by +the heat, and forms a thin, very firm coating of varnish, which is quite +impervious to water, and unlike paint or Japan-black does not chip off. +It is evident that this plan can only be adopted in a limited number +of cases, but where it is available we very strongly recommend it.</p> + +<p><span class="smcap">Floor Boarding</span> and other wood-work is exceedingly apt to be +stained by various substances spilt upon it. Ink stains, for instance, +are extremely obstinate; they withstand washing many times, and at +last turn to a rusty iron colour, from the application of the alkali +of the soap. Both the black stain of recent ink and the rusty iron-mould +may be removed by the action of oxalic or muriatic acid. As +wood is not likely to be injured like cloth or linen, muriatic acid may +be used, being the cheaper, and it should be diluted with two or three +times its bulk of water, and applied until the stain is removed. Grease +which has been trodden in, or has remained a long time, should be +first softened by the application of a little turpentine, and then it will +be found to yield much more readily than it otherwise would to the +action of fuller’s earth and pearlash or soda. Fruit stains are quickly +removed by the action of a little chloride of lime, mixed with water, +and applied until the desired effect is produced. It should be borne +in mind that all vegetable colours are utterly destroyed beyond any +restoration, by the energetic action of this agent.</p> + +<p><span class="smcap">Paint</span>, when soiled, is readily cleaned by soap and water; soda and +pearlash are frequently employed, but they act by removing a portion +of the paint, and if not thoroughly washed off with clean water afterwards, +they will be found to soften the whole. Caustic alkalies, such +as the solution for washing on the new plan, will rapidly dissolve +paint, and are therefore inapplicable for cleaning; they may, however, +be usefully employed in removing paint from wood, where such an +operation is requisite.</p> + +<p><span class="smcap">Plate</span> may be cleaned by rouge, or if this is not readily obtained, +by washed whiting; this is readily made by stirring some whiting up +with water, then allowing the larger particles and the grit to subside, +and pouring off the water charged with the finer powder, which is +<span class="pagenum" id="Page_182">[182]</span>allowed to settle, and dried for use. When plate is very much stained, +it may be cleaned with putty powder, but this preparation would soon +wear away the silver if used frequently or unnecessarily. It may be +mentioned, that this substance is not made from putty, as its name +might seem to imply, but is a rust or oxide of tin, obtained by heating +the metal.</p> + +<p><span class="smcap">Japanned Goods</span>, such as tea-boards, should not have boiling water +poured upon them, but should be washed with warm water, and +polished with a piece of wash-leather and fine flour.</p> + +<p><span class="smcap">Knives.</span>—The common wooden knife-board wears out the knives +very rapidly, it is therefore much better to employ a piece of buff-leather +to cover the board; for very superior cutlery emery powder +should be used instead of Bath brick. Whatever the material of the +board, it will be rapidly spoiled by cleaning the backs of knives upon +the edge of the board; to prevent this evil, a small piece of leather +should be fixed at one end to clean the backs upon. We have seen +several knife-boards lately, covered with a material formed of India-rubber +and powdered cork, which was manufactured as a substitute +for floor-cloth, and sold under the name of <i>kamptulicon</i>; but we have +had no experience in their use.</p> + +<p><span class="smcap">Steel Forks</span> are readily cleaned by having a pot of damp moss or +hay, with some sand intermixed, into which they may be repeatedly +thrust. If knives or forks get an unpleasant taint which cannot be +removed readily, they may be plunged into the mould of the garden, +which has a very absorptive power, and rapidly removes such odours.</p> + +<p><span class="smcap">Bedsteads</span> may be freed from vermin by brushing them over in the +cracks with a mixture formed of one ounce of corrosive sublimate, +dissolved in half a pint of oil of turpentine, and the same quantity of +any spirit, such as strong gin or whisky; this effectually prevents +their harbouring. But when first applied, it possesses a disagreeable +odour from the turpentine, and great care must be taken with it as it +is excessively poisonous, although from its disagreeable smell it is not +likely to be swallowed accidentally. It has been found that the presence +of the odour of creosote (in vessels which have been used in carrying +railway sleepers prepared with this substance, to prevent their rotting) +has effectually driven away these enemies to our nocturnal peace. +Unfortunately, the odour of creosote is very powerful and unpleasant, +but there may be cases in which it may be applicable. On the whole, +constant and unremitting cleanliness, and the employment of iron +bedsteads, which are now manufactured of the most elegant forms, are +the best means of getting rid of these pests.</p> + +<p>As stated in our first article, the operations of dusting, scrubbing, &c., +though in strictness, Domestic Manipulations, hardly come within the +limits of this series of papers; we pass on, therefore, to the more +important operations of disinfecting. Various means have been proposed +of lessening or utterly destroying the infectious emanations that +proceed from persons in certain diseases, and which frequently have +the power of attaching themselves with greater or less tenacity to +such articles as wearing apparel, &c. Generally speaking, the presence +<span class="pagenum" id="Page_183">[183]</span>of a good system of ventilation is sufficient to prevent taking any +infection. When rooms are properly aired, a disease can seldom be +caught more than a few feet from a patient; or even in the case of those +most infectious disorders, scarlet fever and small-pox, it seldom spreads +more than a few yards; but if the air of a room is confined, the +infection is concentrated, and becomes much more certain in its action.</p> + +<p>Downy and fibrous materials readily receive infection; it may, in +fact, in many instances, be folded up in them, and so retained almost +any length of time; but if they are thoroughly exposed to a free +current of air, it is dissipated in a short time. It should be mentioned, +that infectious diseases are more readily received in certain states of +the body; thus, fear, timidity, mental anxiety; and such states of mind, +by lowering the general tone of the system, render it much more +liable to contract infectious or contagious diseases; a state of +exhaustion from bodily fatigue, or from hunger, has the same tendency. +Infection is also more readily received through the lungs than through +the skin; therefore, it is important never to receive the breath of +a patient, and, as a sailor would say, always keep to the windward +side of him. Amongst the domestic disinfectants, vinegar has a great +reputation, but undeservedly so; its only action is to overpower, by +its odour, the smell of a sick-room—as a destroyer of the peculiar +influences that engender disease, it has no power. Burning substances +act in the same manner. Burnt brown paper, fumigating pastiles, +tobacco, only act by substituting one smell for another. The ridiculous +practice of carrying about a piece of camphor is very common, and +is perfectly inefficacious. If it has any action at all, it must be an +injurious one; for camphor is a stimulant, and its constant inhalation +must tend to lower the system, and so produce the very evil it is +supposed to remedy.</p> + +<p>The best means of preventing infection, are ventilation and cleanliness +in every particular. The best means of destroying it are those +powerful chemical agents which have the power of uniting with the +hydrogen which is supposed to form part of the infectious substances. +Nitric acid gas, formed by pouring oil of vitriol on nitre or saltpetre, +has been used; but though efficacious, it possesses several disadvantages, +being irritating to the lungs, corrosive to metal-work, and +also, when largely employed, very expensive.</p> + +<p>The most powerful, easily controlled, and in every sense the best +disinfectant, is chlorine gas. This agent at once destroys every +trace of infection in all substances submitted to its action. Its +formation is perfectly under control, and goes on in a gentle manner +for days together, without requiring care or attendance. We consider +that the slow liberation of chlorine is far superior to the employment +of chloride of lime, which gives forth the gas in a modified form.</p> + +<p>In our own experience, we have employed it to destroy various +infections, and always with complete success. In one case of a +school where scarlet fever had returned after several attempts at +purification, and in the last instance with a fatal effect, we used +chlorine, and effected the complete removal of every trace of the +<span class="pagenum" id="Page_184">[184]</span>disease. Various modes of liberating chlorine are known to chemists; +but, for such purposes as the present, where a slow, uniform, and +constant action is required, there are none equal to the following plan:—One +pound of common table-salt is to be intimately mixed by +stirring with an equal weight of a substance called manganese, which +may be readily obtained from any good chemist. Small portions +of this mixture should be placed in shallow pans (the saucers of +common flower-pots answer the purpose exceedingly well); and upon +them should be poured a mixture of oil of vitriol (sulphuric acid) +and water, the quantity required for the above weights, viz., for one +pound of each ingredient, being two pounds of oil of vitriol and one +of water, both by weight. These should have been previously mixed +in a wooden vessel, being stirred by a wooden lath, and allowed to +become cool before being poured on the salt and manganese, as the +mixing of the acid and water generates great heat. Too much care +cannot be taken with the acid, as it is excessively corrosive in its +nature, and destroys most substances with which it comes in contact. +When these materials are all mixed, chlorine is slowly evolved for a +period of three or four days, and in so gentle a manner, that not the +slightest irritating or unpleasant effect is produced. If it is wished +to cause the more rapid production of gas, the saucer may be placed +over a basin of boiling water, or upon a hot brick; but the slow +generation for a considerable length of time is what should be more +especially aimed at. It is needless to say, that all substances supposed +to have been contaminated, should be spread out so as to receive the +influence of the gas; the bed linen, and all woollen garments, being +exposed by being spread out on chairs, lines, &c.; the drawers and +cupboards opened; and whilst the disinfecting is in actual operation, +the windows and doors should be kept shut, to prevent the dissipation +of the chlorine. It is found that two ounces of manganese, with +a proportionate quantity of the other materials, is sufficient for a room +twenty feet wide, forty feet long, and twelve feet high, which contains +20 × 40 × 12 = 9600 cubic feet.</p> + +<p>It may be mentioned, that breathing chlorine in this highly diluted +state is decidedly the reverse of injurious to the general health; although, +in a concentrated form, or even unless very much diluted with air, +it is irritating in the highest degree; but so very innoxious is it in the +very dilute state, that it is occasionally prescribed for the inhalation +of consumptive patients.</p> + +<p>For the satisfaction of those who rely on the authority of a great +name, it may be stated, that chlorine used in the manner here recommended +was employed, with complete success, by one of the most illustrious +of our English chemists, in the case of the Millbank Penitentiary, +when a violent and fatal disease broke out there. The operator +in this case was <span class="smcap">Faraday</span>, than whom there can be no higher +authority.</p> + +<p>It may occasionally be found more convenient to use another +mixture for the liberation of chlorine gas, in which case the following +may be employed:—One part of manganese is to be drenched with +<span class="pagenum" id="Page_185">[185]</span>four parts, by weight, of muriatic acid (the spirits of salts of the +shops), mixed with one part of water. The gas is evolved slowly +in the cold, and rapidly if assisted by a gentle heat. This process +is rather more expensive, and possesses no advantage over the one +previously described.</p> + +<h3>XI.<br> +FERMENTING AND DISTILLING.</h3> + +<p>In ordinary language, the term fermentation is employed to +signify the peculiar changes which take place when a solution of +sugar, or any vegetable substance containing saccharine matter, is +converted into spirit—this, however, is only one of many such kinds +of action, which are well known to chemists. The most important +fermentations are the saccharine fermentation, when sugar is formed +by a change taking place in starch: the vinous, when spirit is formed +from sugar; and the acetous, in which vinegar or acetic acid is formed +from spirit.</p> + +<p>The saccharine fermentation, or the formation of sugar from starch, +is interesting, though it does not influence such operations as are +included in our Domestic Manipulations. If starch is dissolved in +water, a little wheat flour added, and the whole exposed to a moderately +warm temperature, it will be found that after a few days, varying in +number with the degree of warmth, the starch has disappeared, and +the liquid has become sweet, from the formation of sugar. The same +change takes place with much greater rapidity, if starch is boiled +with a solution of malt, which contains an active principle called +<i>diastase</i>, capable of bringing about this fermentation in a short time. +The formation of sugar from starch is an operation which constantly +occurs in all growing seeds, the effect being to change an insoluble +substance such as starch, into one which is capable of being dissolved +in the juices of the young plant, and nourishing it during the early +stages of its growth. In the operation of malting barley, the change +is induced artificially, for the purpose of producing sugar in the malt, +which is afterwards made to undergo the second kind of fermentation, +namely, the vinous, or that in which spirit is produced.</p> + +<p>When sugar, either that which naturally exists in many plants, +or as formed from starch as just mentioned, is dissolved in water, so +as to form a moderately weak solution, and the whole exposed to a +degree of warmth varying from seventy to eighty degrees, it rapidly +undergoes a remarkable change, provided a small quantity of any +vegetable ferment is present—such as yeast, or the juice of the grape +or of many other fruits. The sugar wholly disappears, and is resolved +into two substances—one a gas, termed carbonic acid, which escapes +giving rise to a slow effervescence; and the other, a portion of spirit, +which remains in the liquid. This kind of fermentation is much more +difficult to prevent than to establish; in making syrups, it is found +specially annoying; for if the quantity of sugar used is too small, the +<span class="pagenum" id="Page_186">[186]</span>syrup is certain to ferment and spoil; and if too much is added, it +crystallizes out in the solid form; as a general rule, however, it is +found that two parts, by weight, of sugar, to one part, by weight, of +water or other liquid—such as the juice of fruits, made into a syrup +by boiling for a short time—neither ferments nor crystallizes.</p> + +<p>In the act of fermentation the spirit produced by the process last +described is changed into acetic acid, or vinegar. Here, also, the +presence of some substance capable of commencing the fermentation +is requisite, for pure spirit and water will not undergo the change. +The ferment employed may be the vinegar-plant—or it may be a +little vinegar, which may have been previously formed.</p> + +<p>For the rapid progress of the acetous fermentation, a high +temperature is requisite, even as great as about eighty-six degrees, and +free exposure to air is essential. The best vinegar is that made from +weak wine, at Orleans; the plan followed is to introduce a portion of +vinegar into the vessels, adding the wine at intervals, and never quite +emptying them. In this country, a weak beer is brewed, without hops, +for the purpose of making vinegar, and a small quantity of diluted oil of +vitriol is added, after the vinegar is formed, to destroy the mouldiness +that is otherwise apt to be present. Vinegar may be formed from any +weak spirituous liquid; but it should be borne in mind that two +circumstances are essential to success, namely, a high summer +temperature, either natural or artificial, and free exposure to air.</p> + +<p>The process of distillation is one which is used for separating liquids +from each other which boil at different degrees of heat. In domestic +economy, it is most frequently employed to +obtain spirit, more or less flavoured, or +scented, with some volatile essential oil. +The apparatus commonly used is the still, +for boiling the liquid to generate the vapour, +and a long spirally-twisted tube termed the +worm, which is placed in a tub of cold water, +and through which the steam passes to be +condensed. The worm is the most objectionable +part of the modern still; its great +evil is the difficulty with which it is cleaned, +so as to prevent one strong-flavoured substance +spoiling those which are distilled +afterwards. If the coils of the worm are not +very numerous, a bullet, with a string attached, +may be passed through it, and a sponge or small bottle-brush, +fastened to the string, may be worked backwards and forwards; but if +there are several coils, it will be found impossible to do this, from the +resistance caused by friction. In this case, the only plan is to close +one end of the worm with a cork, and fill it with a solution of caustic +alkali, allowing it to remain for some hours, and repeating the +application with fresh liquid, if it be required.</p> + +<figure class="figleft illowp62" id="illus-186" style="max-width: 15.625em;"> + <img class="w100" src="images/illus-186.jpg" alt=""> + <figcaption> + <p><i>Fig. 1.</i></p> + </figcaption> +</figure> + +<p>In Germany, the worm is being superseded by an excellent condenser, +which is so superior that we are induced to give a sketch of it, hoping +<span class="pagenum" id="Page_187">[187]</span>that it may lead to its adoption in this country. The vapours from +the still pass into the tube A (<a href="#illus-186"><i>Fig. 1</i></a>), by which they are conducted +into B, a hollow globe, made to unscrew at its centre. The vapours, +passing along the tube C, are condensed, and the distilled liquid drops +from D. The pipe E should convey a constant stream of cold water to +the bottom of the tub, and this, rising as it is warmed by extracting +heat from the tubes and globe, should escape by F. All the tubes being +straight, it is obvious that they can be readily cleaned from their ends.</p> + +<p>In the laboratory, distilling is most frequently performed with vessels +termed retorts, or even from flasks; but as these are not very +applicable to domestic purposes, we pass them over.</p> + +<p>In domestic practice, the still is usually employed to obtain some +water or spirit flavoured with essential oil, or the oil itself, and the +process should be slightly modified so as to suit each case. The +vegetable substance should not be placed on the bottom of the still +itself, as in that case it might become burnt, and so give an unpleasant +flavour to the whole; but a bottom of wickerwork should be placed in +the still in the first instance for it to rest upon, or a perforated board. +The substance to be distilled should be placed in the still, covered with +water, for some hours before the fire is lighted; no more water being +added than sufficient to cover it, if the preparation of oil is the object.</p> + +<p>Herbs, for distilling, should be collected on a dry day, and—unless +the oil resides in the seeds, as in the case of caraway, anise, &c., or in +the flowers, as in the rose, lavender, &c.—just before the flowers have +opened, as at that period there is the greatest quantity of essential oil +in the plant. All plants cultivated for distillation, should be grown in +a situation where they can receive a full amount of sun-light, as shade +or darkness very much tend to prevent the formation of essential oil.</p> + +<figure class="figright illowp37" id="illus-187" style="max-width: 6.25em;"> + <img class="w100" src="images/illus-187.jpg" alt=""> + <figcaption> + <p><i>Fig. 2.</i></p> + </figcaption> +</figure> + +<p>The liquid which comes out of the worm, is a mixture of water +highly flavoured with the substance, and some undissolved oil; +this latter is sometimes heavier and sometimes lighter +than water, either sinking or floating; in the latter case, +the oil may be readily separated by filling a bottle with +the mixture, and when the oil has collected at the top, +carrying it off by a few threads of cotton placed as in +<a href="#illus-187"><i>Fig. 2</i></a>, taking care that they are moistened with oil +before arranging them. The cotton acts as a syphon, and +removes the whole of the oil. If the object of the operation +is to obtain the oil, and not the distilled water, the latter +should be preserved, and used again and again with fresh +herbs, because having in the first operation dissolved up as +much oil as it is capable of doing, it causes no loss to the subsequent +distillations.</p> + +<p>It may, perhaps, be thought that our article is incomplete, from our +not giving any particular directions as to the manufacture of spirits, +both as regards the first fermentation and subsequent distillation; but +our readers should bear in mind that the manufacture of spirit is illegal, +and the result is most frequently a heavy fine and imprisonment, to +which we have no wish that our articles should be introductory.</p> + +<p><span class="pagenum" id="Page_188">[188]</span></p> + +<h3>HOUSEHOLD RECEIPTS.—CLEANING, DYEING, RENOVATING, MENDING, PRESERVING, ETC.</h3> + +<p><span class="smcap">Blacking to Preserve Leather.</span>—Take spermaceti oil, four +ounces; molasses, twelve ounces; mix. Add by degrees twelve ounces +of ivory-black, mixing it in smoothly, and rubbing it well, so as to +leave no lumps; then add gradually a quart of the best white-wine +vinegar. If too thick, add more vinegar; stir it hard, and let it +stand in the jar three days, stirring frequently with a round stick. +Bottle it for use. If still too thick, even when warmed at the fire, +dilute with a little more vinegar.—A. S.</p> + +<p><span class="smcap">Blacking for Dress Boots and Shoes.</span>—Gum arabic, eight ounces; +treacle, two ounces; ink, half a pint; vinegar and spirit of wine, of +each two ounces. Dissolve the gum and treacle in the ink and +vinegar; then strain and add the spirit.</p> + +<p><span class="smcap">French Polish for Boots, Shoes, and Harness.</span>—Take two +pints of the best vinegar and one pint of soft water; stir into the +mixture a quarter of a pound of glue broken fine, half a pound of +logwood chips, a quarter of an ounce of finely powdered indigo, a +quarter of an ounce of the best soft soap, and a quarter of an ounce +of isinglass. Boil for ten minutes or longer; then strain the liquid, +bottle, and cork. When cold it is fit for use. Remove the dirt +from the boots, &c., with a sponge and water. Then lay on the +polish with a clean sponge. Should it prove too thick, hold it +near the fire to warm a little, and the heat will liquify it sufficiently.—J. M.</p> + +<p><span class="smcap">To detect Dampness in Beds.</span>—First have the bed well warmed +with a warming-pan; then, the moment the pan is taken out, introduce +between the sheets an inverted glass tumbler. After it has +remained there a few minutes, withdraw it. If the glass is found +dry, you may go to bed without any apprehension of chill or rheumatism. +If the glass is covered with drops of wet or damp steam, +the safest plan is to take off the sheets and sleep between the +blankets, as a second pair would probably be no better than the +first.</p> + +<p><span class="smcap">Expelling Insects Generally.</span>—All insects dislike penny-royal; +the odour of it destroys some and drives away others. At seasons +when fresh green bunches of penny-royal are not to be obtained, +get oil of penny-royal, pour some into a saucer, and steep in it small +bits of wadding or raw cotton; lay them about in corners, closet-shelves, +bureau-drawers, boxes, and all places where you have seen +cockroaches or ants, or wherever they are likely to be found. If +the insects do not speedily disappear, renew the cotton and penny-royal. +It is also well to place some of them about the bedsteads, +between the sacking and the mattress. Bunches of penny-royal are +excellent for brushing off that very annoying little insect, the seed +tick.—H. S. C.</p> + +<p><span class="pagenum" id="Page_189">[189]</span></p> + +<p><span class="smcap">To destroy Bed Bugs effectually.</span>—Take two ounces of quicksilver, +and the whites of two eggs, and so on in this ratio for a +larger or smaller quantity. Beat the quicksilver and the whites +together until they unite and become a froth. With a feather then +apply the compound thus formed to the crevices and holes in your bedsteads. +This done once or twice in a year will prove effectual.—J. M.</p> + +<p><span class="smcap">Poison For Bugs.</span>—Spirits of wine and spirits of turpentine, of +each four ounces; white mercury and camphor, of each half an ounce: +mix. A chemist will make it up; and it must be applied with a +brush to the bedstead or box infested by the insects.—J. D.</p> + +<p><span class="smcap">To make Bottles Air-tight.</span>—This may be done without luting +or grinding, and consists in only having a groove round the neck, +into which the cap fits, so that the groove may be charged with +water or mercury.</p> + +<p><span class="smcap">To Bottle Porter.</span>—To four gallons of porter take three-quarters +of a pound of coarse sugar, boil it in three quarts of water five +minutes, when cool, add a tea-cup of fresh yeast. Let it work till +it creams over, then put the porter to it, and bottle off.—Mrs. H.</p> + +<p><span class="smcap">To make Glue that will resist Moisture.</span>—Dissolve gum +sandarac and mastic, of each two ounces, in a pint of spirit of wine, +adding about an ounce of clear turpentine. Then take equal parts +of isinglass and parchment glue, and having beaten the isinglass +into small bits, and reduced the glue to the same state, pour the +solution of the gums upon them, and melt the whole in a vessel +well covered, avoiding so great a heat as that of boiling water. +When melted, strain the glue through a coarse linen cloth, and +then put it again over the fire, adding about an ounce of powdered +glass. This preparation may be best managed by hanging the +vessel in boiling water, which will prevent the matter burning +the vessel, or the spirit of wine from taking fire; and, indeed, it +is better to use the same method for all the evaporations of nicer +glues and sizes; but in such cases, less water than the proportion +directed should be added to the materials.—J. M.</p> + +<p><span class="smcap">Cement for Iron Kitchen Utensils.</span>—Take six parts of potter’s +clay, and one part of steel filings, mix them together with a sufficient +quantity of linseed oil to make a thick paste of the consistence of +glazier’s putty; then apply it to the cracked parts, on both sides, and +let it stand three or four weeks undisturbed.</p> + +<p><span class="smcap">Japanese Cement.</span>—This cement is made by mixing rice flour +intimately with cold water, and then gently boiling it; it is beautifully +white, and dries almost transparent. Papers pasted together by means +of this cement, will sooner separate in their own substance than at +the joining.</p> + +<p><span class="smcap">Rice Glue.</span>—Mix rice flour intimately with cold water, and gently +simmer over a fire, when it forms a delicate and durable cement, +answering all the purposes of common paste, and admirably adapted +for joining paper, card, &c., in forming the various ornaments which +afford employment and amusement to the ladies. When made of the +consistence of plaster or clay, models, busts, &c., may be formed; and +<span class="pagenum" id="Page_190">[190]</span>the articles, when dry, are susceptible of high polish, and are very +durable.—W. C. C.</p> + +<p><span class="smcap">To Mend Broken Glass.</span>—Get some cloves of garlic, tie them in +a rag, and place them in a tin pan, pounding them with a hammer, to +get out the juice. Next take the broken glass, and wet and smear each +of the broken edges with the garlic-juice; then stick them firmly +together, stand the article on a plate, and let it remain undisturbed +for a fortnight. The broken lid of a pitcher can also be mended +in this manner.—J. W.</p> + +<p><span class="smcap">Another Method of Uniting Broken Glass or China.</span>—T. +S. L. N. communicates the following, which he has tried with great +success:—Obtain some slaked lime, and put it in a small muslin bag; +next get the white of an egg; rub the pieces that require mending +with it, then dust some lime upon it, and hold together till it sticks; +let it dry, and it will not be liable to be softened by heat.</p> + +<p><span class="smcap">Cement for China, Glass, etc.</span>—To a quarter of an ounce of gum +mastic, add as much spirits of wine as will dissolve it. Soak a quarter +of an ounce of isinglass in water till it is quite soft; then dissolve it +in rum or brandy till of the consistency of glue. To this add one +drachm of gum ammoniac, well rubbed and mixed. Put now the two +mixtures together in a vessel, over a gentle heat, till properly united, +and the cement is ready for use. It should be kept in a phial well +corked, and when about to be used, to be set in boiling water to soften.</p> + +<p><span class="smcap">Receipt for Joining Glass.</span>—Melt a little isinglass in spirits of +wine, and add a small quantity of water; warm the mixture gently +over a moderate fire. When mixed by thoroughly melting, it will +form glue perfectly transparent, which will re-unite broken glass +so nicely and firmly, that the joining will scarcely be perceptible to +the most critical eye. Lime, mixed with the white of an egg, forms +a very strong cement for glass, porcelain, &c., but it must be done +neatly, as, when hard, the superfluous part cannot easily be smoothed +or taken off.—<i>Scientific American.</i></p> + +<p><span class="smcap">How to Make Nice Candles.</span>—Candlewick, if steeped in lime +and saltpetre, and dried in the sun, will give a clearer light, and be +less apt to run. Good candles may be made thus: Melt together ten +ounces of mutton tallow, a quarter of an ounce of camphor, four ounces +of bees’ wax, and two ounces of alum; then run it into moulds, or dip +the candles. These candles furnish a beautiful light.—T. L.</p> + +<p><span class="smcap">Plain Hints about Candles.</span>—Candles improve by keeping a +few months. Those made in winter are the best. The most economical, +as well as the most convenient plan, is to purchase them by the +box, keeping them always in a cool dry place. If wax candles become +discoloured or soiled, they may be restored by rubbing them over with +a clean flannel slightly dipped in spirits of wine. Candles are sometimes +difficult to light. They will ignite instantly if, when preparing +them for the evening, you dip the top in spirits of wine, shortly before +they are wanted. Light them always with a match, and do not hold +them to the fire, as that will cause the tops to melt and drip. Always +hold the match to the side of the wick, and not over the top. If you +<span class="pagenum" id="Page_191">[191]</span>find the candles too small for the candlesticks, always wrap a small +piece of white paper round the bottom end, not allowing the paper to +appear above the socket. Cut the wicks to a convenient length for +lighting (nearly close); for if the wick is too long at the top, it will be +very difficult to ignite, and will also bend down, and set the candle +to running. Glass receivers, for the droppings of candles, are very +convenient, as well as ornamental. The pieces of candles that are left +each evening, should be placed in a tin box kept for that purpose, +and used for bed-lights.</p> + +<p><span class="smcap">Chimneys on Fire</span> may be readily extinguished in several ways, +without having recourse to throwing water down them from the top, +by which much damage is frequently done to the furniture in the +rooms. One of the simplest methods is, to scatter a handful of flour +of sulphur over the dullest part of the burning coals, the mephitic +vapours arising from which will not support combustion, and consequently +extinguish the flames. Another method is to shut the doors +and windows, and to stop up the bottom of the chimney with a piece +of wet carpet or blanket, throwing a little water or flour of sulphur, or +salt, on the fire immediately before doing so. By this means the +draught is stopped, and the burning soot must be extinguished for want +of air. If the chimney be stopped at top, instead of the bottom, the +whole of the smoke must, of course, be driven into the apartment. +If every fire-place were provided with a damper or shutter, of sheet-iron +or tin-plate, sufficiently large to choke it thoroughly, fires in chimneys +would become of little consequence, as it would only be necessary to +apply this damper to put them out.</p> + +<p><span class="smcap">Cure for Smoky Chimneys.</span>—“Some of your readers, Mr. Editor, +may probably like to know how I have cured, in my own house, that +worst of evils—a smoky chimney. The following is the plan I recommend: +Inflate a large ox bladder with air, and tie it by the neck +to the middle of a stick, which place across the inside of a chimney, +about two feet from the top, or at the foot of the chimney-pot. The +buoyancy of the air keeps the bladder continually in a circular motion, +and thus prevents the rush of air into the tunnel from descending so +low as the fire-place.”—S. W. T.</p> + +<p><span class="smcap">Excellent Dyes.</span>—A decoction of oak-bark dyes wool a fast brown +of various shades, according to the quantity employed; an infusion +of walnut-peels will also dye brown. The wool should be previously +dipped in a solution of alum and water, which brightens the colour.—For +red dye: boil in a bath of madder, previously rinsing the goods +in alum; or, if you wish for purple, employ, instead of alum, a bath +of acetate of iron. Red dyes are also given by archil, cochineal, Brazil-wood, +&c.—For blue dye: boil in a bath of logwood, to which a small +quantity of blue vitriol has been added, using the alum bath as in +the other cases.—M. C.</p> + +<p><span class="smcap">To Dye Silk Lilac.</span>—For every pound of silk, take a pound and +a half of archil, mix it well with the liquor; make it boil a quarter +of an hour, dip the silk quickly, then let it cool, and wash it in river +water, and a fine half violet, or lilac, more or less full, will be obtained.</p> + +<p><span class="pagenum" id="Page_192">[192]</span></p> + +<p><span class="smcap">Dyes for Ivory.</span>—<i>Black.</i> Immerse the ivory in a boiling solution +of logwood, take it out and wash it in a solution of copperas. <i>Blue.</i> +Immerse the ivory in a mixture of sulphate of indigo and water, partly +neutralized with potash. <i>Green.</i> Steep blued ivory in a solution of +nitro-muriate of tin, and then in a decoction of fustic; or it may be +at once dyed green by steeping it in a solution of acetate of copper. +<i>Yellow.</i> Steep the ivory in a bath of neutral chromate of potash, and +afterwards in a boiling solution of acetate of lead. <i>Red.</i> Steep the +ivory for a short time in a solution of tin, then in a decoction of Brazil +or cochineal. <i>Violet.</i> Moisten the ivory with a solution of tin, as +before, then immerse it in a decoction of logwood.—T. S.</p> + +<p><span class="smcap">To Dye Hair and Feathers Green.</span>—Take of verdigris or verditer +of each one ounce, gum water one pint; mix them well, and +dip the hair or feathers into the mixture, shaking them well about.</p> + +<p><span class="smcap">To Shrink new Flannel.</span>—New flannel should always be shrunk +or washed before it is made up, that it may be cut out more accurately, +and that the grease which is used in manufacturing it may be extracted. +First, cut off the list along the selvage edges of the whole piece. Then +put it into warm (not boiling) water, without soap. Begin at one end +of the piece, and rub it with both hands till you come to the other +end; this is to get out the grease and the blue with which new white +flannel is always tinged. Then do the same through another water. +Rinse it through a clean lukewarm water; wring it lengthways, and +stretch it well. In hanging it out on a line do not suspend it in +festoons, but spread it along the line straight and lengthways. If dried +in festoons, the edges will be in great scollops, making it very difficult +to cut out. It must be dried in the sun. When dry let it be +stretched even, clapped with the hands, and rolled up tight and smoothly, +till wanted.—H. S. C.</p> + +<p><span class="smcap">To Pack Glass or China.</span>—Procure some soft straw or hay to +pack them in, and if they are to be sent a long way, and are heavy, +the hay or straw should be a little damp, which will prevent them +slipping about. Let the largest and heaviest things be always put +undermost in the box or hamper. Let there be plenty of straw, and +pack the articles tight; but never attempt to pack up glass or china +which is of much consequence, till it has been seen done by some one +used to the job. The expense will be but trifling to have a person +to do it who understands it, and the loss may be great if articles of +such value are packed up in an improper manner.—S.</p> + +<p><span class="smcap">Ink.</span>—H. W. begs to recommend the following ink—with which his +note is written: Logwood and galls, each four ounces; copperas, two +ounces; gum arabic, one ounce; pomegranate bark, half an ounce; +cloves, four ounces; cold soft water, two pints: stir frequently, for two +weeks or more, and strain.—[The ink is good.—<span class="smcap">Ed.</span>]</p> + +<p><span class="smcap">Black Ink.</span>—To one gallon of soft water, add ten ounces of Aleppo +galls, and four ounces each of gum arabic and green copperas. Well +bruise the galls, and allow the mixture to stand for a fortnight, being +well stirred every day. Then add two ounces of white sugar.</p> + +<p><span class="smcap">Blue Ink.</span>—Prussiate of iron, half an ounce; oxalic acid, one ounce; +<span class="pagenum" id="Page_193">[193]</span>fine chalk, a quarter of a drachm. All to be powdered, and dissolved +with one pint of boiling water.—S.</p> + +<p><span class="smcap">To make Blue Ink.</span>—Dissolve a small quantity of indigo in a little +oil of vitriol, and add a sufficient quantity of water, in which is dissolved +some gum arabic.</p> + +<p><span class="smcap">Indian Ink.</span>—Indian ink, equal in quality to that imported from +China, may be made by holding a plate over the flame of a lamp or +candle so as to receive the fine soot, and mixing this with size made +from parchment or uncoloured leather. The Indian ink is made from +fine lamp-black and size, with the addition of a little perfume, which +latter is by no means essential to its quality as an ink.—J. W.</p> + +<p><span class="smcap">Indelible Marking Ink, without Preparation.</span>—One drachm +and a half of nitrate of silver (lunar caustic), one ounce of distilled +water, half an ounce of strong mucilage of gum arabic, three-quarters +of a drachm of liquid ammonia; mix the above in a clean glass bottle, +cork tightly and keep in a dark place till dissolved, and ever afterwards. +Directions for use:—Shake the bottle, then dip a clean quill pen in +the ink, and write or draw what you require on the article; immediately +hold it close to the fire (without scorching), or pass a hot iron over +it, and it will become a deep and indelible black, indestructible by +either time or acids of any description.—R. S.</p> + +<p><span class="smcap">Incorrodible and Indelible Inks.</span>—Genuine asphaltum, one part; +oil of turpentine, four parts; dissolve, and add lamp-black or black-lead +to bring it to a proper consistence. <i>Or</i>—Asphaltum, one part; +oil of turpentine, four parts; dissolve, and colour with printer’s ink, +which any printer will sell by way of favour. These inks supply a +cheap and excellent material for marking linen, &c. They are very +permanent. They should be employed with stamps or types, or with +the thin brass plates with letters cut therein. This method of marking +is neater and easier than with the brush or pen.</p> + +<p><span class="smcap">Sympathetic Inks.</span>—These are preparations used for writing on +paper, the marks of which are invisible until acted upon by some +re-agent. They are frequently employed in secret or playful correspondence. +By heating the paper until it is nearly scorched, they may +be rendered visible.</p> + +<p>1. Sulphate of copper and sal-ammoniac, equal parts, dissolved in +water—writes colourless, but turns yellow when heated.</p> + +<p>2. Onion juice, like the last.</p> + +<p>3. A weak infusion of galls—turns black when moistened with weak +copperas water.</p> + +<p>4. A weak solution of sulphate of iron—turns blue when moistened +with a weak solution of prussiate of potash—black with infusion of galls.</p> + +<p>5. The diluted solutions of nitrate of silver and terchloride of gold—darken +when exposed to the sun-light.</p> + +<p>6. Aqua-fortis, spirits of salts, oil of vitriol, common salt, or saltpetre, +dissolved in a large quantity of water—turn yellow or brown when +heated.</p> + +<p>7. Solution of nitro-muriate of cobalt—turns green when heated, and +disappears again on cooling.</p> + +<p><span class="pagenum" id="Page_194">[194]</span></p> + +<p>8. Solution of acetate of cobalt, to which a little nitre has been +added—becomes rose-coloured when heated, and disappears when +cooling.</p> + +<p><span class="smcap">Stains of Wood.</span>—The most effectual way of removing stains of +most descriptions from wood, is to mix a quarter of an ounce of oil +of vitriol with two ounces of water, and rub the stained surface with +a cork dipped in this liquid, until the stains disappear: then wash +with cold water. The colour of the wood is rendered pale for a +time by this method, but it is brought up again by rubbing with +furniture paste.</p> + +<p><span class="smcap">To take Oil and Grease out of Boards, Marble, etc.</span>—Make +a paste with fuller’s earth and hot water; cover the spots +therewith, let it dry on, and the next day scour it off with soft or yellow +soap. <i>Or</i>—Make a paste with soft soap, fuller’s earth, and a little +pearlash, and use it as above.</p> + +<p><span class="smcap">For Cleaning Wainscots and other Painted Woods.</span>—Four +ounces of potass, and four ounces of powdered quick-lime are to be +mixed together, and boiled for half an hour in three quarts of water; +this mixture is to stand until it is cold and quite clear; the clear +liquid is then poured off, and a painter’s brush dipped into it is to +be passed over the surface of the wood, in the same way as for +painting, immediately afterwards washing with cold water. This +mode of cleaning will frequently render a new coat of paint unnecessary, +and it has the advantage of being destructive to the eggs of +insects which may be deposited in the interstices of the wood; where +there is reason to suspect that there are bugs in the wood, it may +be well, as an additional precaution, to add to the mixture two +drachms of corrosive sublimate.</p> + +<p><span class="smcap">Chairs.</span>—The black leather-work of chairs, settees, &c., may be +restored by first well washing off the dirt with a little warm water +and soap, and afterwards with clean water. The brown and faded +portions may now be re-stained by means of a little black ink, or +preferably black reviver, and when this has got thoroughly dry, they +may be touched over with white of egg, strained and mixed with a +little sugar-candy. When the latter is nearly dry, it should be polished +off with a clean dry brush.</p> + +<p><span class="smcap">Washing-Paint.</span>—The best method to wash paint is to rub some +Bath brick fine, and when you have rubbed some soap on the flannel, +dip it in the brick. This will remove the grease and dirt speedily, +without injury.—Mrs. H.</p> + +<p><span class="smcap">To make Oak Wood Colour.</span>—The basis of this colour is still +formed of ceruse. Three-fourths of this oxide, and a fourth of ochre +de rue, umber earth, and yellow de Berri; the last three ingredients +being employed in proportions which lead to the required tint, give +a matter equally proper for distemper, varnish, and oil.—A. S.</p> + +<p><span class="smcap">To give a fine Colour to Mahogany.</span>—Into a pint of cold-drawn +linseed oil put one ounce of alkanet root, and one ounce of +rose-pink in an earthen vessel; let it remain all night; then stirring +<span class="pagenum" id="Page_195">[195]</span>it well, rub some of it over the tables with a linen rag; when it has +lain some time rub it with a linen cloth.—R. M.</p> + +<p><span class="smcap">Artificial Mahogany.</span>—The following method of giving any species +of wood of a close grain the appearance of mahogany in texture, +density, and polish, is said to be practised in France with success. +The surface is planed smooth, and the wood is then rubbed with a +solution of nitrous acid; one ounce of dragon’s blood is dissolved in +nearly a pint of spirits of wine; this, and one-third of an ounce of +carbonate of soda, are then to be mixed together and filtered, and the +liquid in this thin state is to be laid on with a soft brush. This process +is to be repeated, and in a short interval afterwards the wood +possesses the external appearance of mahogany. When the polish +diminishes in brilliancy, it may be restored by the use of a little +cold-drawn linseed oil.—J. R. C.</p> + +<p><span class="smcap">To extract Ink from Mahogany.</span>—Dilute half a tea-spoonful of +oil of vitriol with a large spoonful of water, and apply to the ink spot +with a feather; let it lie for a few minutes and rub it off +quickly; repeat if not quite removed. An excellent receipt.—F.</p> + +<p><span class="smcap">To restore the Colour to Mahogany.</span>—Wash well with soap +and water, and then polish daily with the following oil:—Take half +an ounce of alkanet root, cut small, and add to a pint of linseed oil: +when this has stood for a week, add half an ounce of powdered gum +arabic, and an ounce of shell-lac varnish; let these stand in a bottle +by the fire for a week, then strain. Rub well in.</p> + +<p><span class="smcap">Wax for Polishing Furniture.</span>—Melt bees’ wax in spirits of +turpentine, with a very small proportion of resin. When it is entirely +dissolved, dip in it a sponge, and wash the mahogany lightly over +with it. Immediately afterwards, rub it off with a clean soft cloth. +For carved furniture, spread the mixture on with a small soft brush, +and rub it off with another brush, a very little harder.</p> + +<p><span class="smcap">Cream Polish for Furniture.</span>—Half an ounce of Castile soap, +dissolved in one gill of rain water, two ounces and a half of bees’ +wax, one ounce of white wax, one gill of spirit of turpentine; shred +the wax, and place the whole by the fire to dissolve; whilst warm +add the soap and mix all well together.—J. H. D.</p> + +<p><span class="smcap">Method of giving a fine Black Colour to Wood.</span>—Steep the +wood for two or three days in lukewarm water, in which a little +alum has been dissolved; then put a handful of logwood, cut small +into a pint of water, and boil it down to less than half a pint. If +you then add a little indigo, the colour will be more beautiful. Spread +a layer of this liquor quite hot on your wood, with a pencil, which +will give it a violet colour. When it is dry, spread on another layer; +dry it again, and give it a third; then boil verdigris at discretion, +in its own vinegar, and spread a layer of it on the wood; when it is +dry, rub it with a brush, and then with oiled chamois skin. This +gives a fine black, and imitates perfectly the colour of ebony. Having +tried this receipt successfully, I can recommend it to the notice +of your numerous readers.—E.</p> + +<p><span class="pagenum" id="Page_196">[196]</span></p> + +<p><span class="smcap">Black Dye for Woods, Veneers, etc.</span>—Steep the wood for +two or three days, in water, if possible, keeping it warm all the +time, the water having had a little alum dissolved in it so that it +tastes rough; then put a handful of logwood, cut small, into a pint +of water and boil it down to less than half a pint; if a little indigo +is added the colour will be more beautiful. Spread a layer of this +liquor quite hot on the wood with a brush, which will give it a +violet colour. When dry spread on another layer, dry it again and +give it a third, then boil verdigris at discretion in vinegar, and +spread a layer of it on the wood; when it is dry, rub with a brush, +and then with oiled chamois skin. This forms a good imitation of +ebony wood.—W. C.</p> + +<p><span class="smcap">Hints on Scrubbing Floors.</span>—After the white-washing, paint-cleaning, +and window-washing of each room has been completed, let +the floor be scrubbed; first seeing that it has been well swept. For +this purpose have a small tub or bucket of warm water: an old saucer +to hold a piece of brown soap, a large thick tow-linen floor-cloth, and a +long-handled scrubbing-brush. Dip the whole of the floor-cloth into +the water, and with it wet a portion of the floor. Next, rub some soap +on the bristles of the brush, and scrub hard all over the wet place. Then +dip your cloth into the water, and with it wash the suds off the floor. +Wring the cloth, wet it again, and wipe the floor with it a second time. +Lastly, wash the cloth about in the water, wring it as dry as possible, +and give the floor a last and hard wiping with it. Afterwards go on to +the next part of the floor, wet it, scrub it, wipe it three times, and +proceed in the same manner, a piece, at a time, till you have gone over +the whole; changing the dirty water for clean, whenever you find it +necessary. For a large room, fresh warm water will be required four +or five times in the course of the scrubbing. When the floor has been +scrubbed, leave the sashes raised while it is drying. For scouring +common floors that are very dirty, have by you an old tin pan with some +gray sand in it; and after soaping the brush, rub it on some sand +also.</p> + +<p><span class="smcap">Oil-Cloths.</span>—In buying an oil-cloth for a floor, endeavour to obtain +one that was manufactured several years before; as the longer it has +been made previous to use, the better it will wear, from the paint +becoming hard and durable. An oil-cloth that has been made within +the year, is scarcely worth buying, as the paint will be defaced in a very +little time, it requiring a long while to season. An oil-cloth should +never be scrubbed with a brush; but, after being first swept, it should +be cleaned by washing with a large soft cloth and lukewarm or cold +water. On no account use soap, or take water that is <i>hot</i>; as either of +them will certainly bring off the paint. When it has dried, you may +sponge it over with milk, which will brighten and preserve the colours; +and then wipe it with a soft dry cloth.—J. R.</p> + +<p><span class="smcap">To Renovate Black Silk.</span>—Slice some uncooked potatoes, pour +boiling water on them; when cold sponge the right side of the silk with +it, and iron on the wrong.—E. H.</p> + +<p><span class="smcap">To make Old Silk Gowns look like New.</span>—The best method, +<span class="pagenum" id="Page_197">[197]</span>and one that is employed by milliners, is to sponge over the outside of +the dress with a strong and cold infusion of black tea. The dress should +afterwards be ironed on the wrong side.—K.</p> + +<p><span class="smcap">An excellent Yellow Dye for Silks, Ribbons, etc.</span>—Take a +large handful of horse-radish leaves, boil them in two quarts of water +for half an hour; then drain it off from the leaves, and soak the articles +you have for dyeing in it; when you think the colour deep enough, take +it out, rinse it in cold water, and spread it to dry.—B. B.</p> + +<p><span class="smcap">To Iron Silk.</span>—Silk cannot be ironed smoothly, so as to press out +all the creases, without first sprinkling it with water, and rolling it up +tightly in a towel, letting it rest for an hour or two. If the iron is in +the least too hot, it will injure the colour, and it should first be tried on +an old piece of the same silk.—C. C.</p> + +<p><span class="smcap">To Renovate Silks.</span>—Sponge faded silks with warm water and +soap; then rub them with a dry cloth on a flat board; afterwards iron +them on the <i>inside</i> with a smoothing-iron. Old black silks may be +improved by sponging with spirits. In this case, the ironing may be +done on the right side, thin paper being spread over to prevent glazing.</p> + +<p><span class="smcap">To Dye Silk, etc., Crimson.</span>—Take about a spoonful of cutbear, +put it into a small pan, pour boiling water upon it; stir and let it stand +a few minutes, then put in the silk, and turn it over in a short time, and +when the colour is full enough, take it out; but if it should require +more violet or crimson, add a spoonful or two of purple archil to some +warm water; steep, and dry it within doors. To finish it, it must be +mangled, and ought to be pressed.</p> + +<p><span class="smcap">Silks Stained by Corrosive or Sharp Liquors.</span>—We often +find that lemon-juice, vinegar, oil of vitriol, and other sharp corrosives, +stain dyed garments; sometimes by adding a little pearlash to a soap +lather, and passing the silks through these, the faded colour will be +restored. Pearlash and warm water will sometimes do alone, but it is +the most efficacious method to use the soap lather and pearlash +together.</p> + +<p><span class="smcap">Chemical Renovating Balls</span>—for taking out grease, paint, pitch +tar, from silks, stuffs, linen, woollen, carpets, hats, coats, &c., without +fading the colour or injuring the cloth:—Quarter ounce of fuller’s earth, +quarter ounce of pipe-clay, one ounce salt of tartar, one ounce beef gall, +one ounce spirits of wine. Pound the hard parts, and mix the ingredients +well together. Wet the stain with cold water, rub it well with this ball, +then sponge it with a wet sponge, and the stain will disappear.</p> + +<p><span class="smcap">To Clean Silks, Satins, Coloured Woollen Dresses, etc.</span>—Quarter +pound of soft soap, a quarter of a pound of honey, the white of +an egg, and a wine-glassful of gin; mix well together, and the article to +be scoured with a rather hard brush thoroughly, afterwards rinse it in +cold water, leave to drain, and iron whilst quite damp.—Mrs. J. D. R. +remarks that she finds this receipt an excellent one, having used it for a +length of time, and recommended it to friends, with perfect success.</p> + +<p><span class="smcap">To Clean White Satin and Flowered Silks.</span>—1. Mix sifted +stale bread crumbs with powder blue, and rub it thoroughly all over, +then shake it well, and dust it with clean soft cloths. Afterwards, +<span class="pagenum" id="Page_198">[198]</span>where there are any gold or silver flowers, take a piece of crimson +ingrain velvet, rub the flowers with it, which will restore them to their +original lustre.—2. Pass them through a solution of fine hard soap, at a +hand heat, drawing them through the hand. Rinse in lukewarm water, +dry and finish by pinning out. Brush the flossy or bright side with a +clean clothes-brush, the way of the nap. Finish them by dipping a +sponge into a size, made by boiling isinglass in water, and rub the +wrong side. Rinse out a second time, and brush, and dry near a fire, +or in a warm room. Silks may be treated in the same way, but not +brushed.—M.</p> + +<p><span class="smcap">To Smooth a Creased or Rumpled Ribbon.</span>—Lay the ribbon +evenly on a clean table or board, and, with a very clean sponge, damp it +all over, missing no part. Next, roll it, smoothly and tightly, on a +ribbon-block that is wider than the ribbon, and let it remain till dry. +Afterwards, transfer it to a fresh block (which must be perfectly dry), +rolling it round that. Wrap it up closely in coarse <i>brown</i> paper, and +keep it thus till you want to use it. Ironing a ribbon is apt to discolour +it, and give it a faded look even when new. Ribbons, and other silks, +should always be put away in coarse brown paper; the chloride of lime +used in manufacturing <i>white</i> paper frequently produces spots and stains. +Coarse brown paper, being made of old ropes picked to pieces, the tar +still lingering about them, preserves the colours of the silks.—J. T.</p> + +<p><span class="smcap">To Clean Silk Stockings.</span>—First wash the stockings in the usual +manner, to take out the rough dirt. After rinsing them in clean water, +wash them well in fresh soap liquor. Then make a third soap liquor, +which colour with a little stone-blue; then wash the stockings once +more, take them out, wring them, and particularly dry them. Now +stove them with brimstone, and draw on a wooden leg two stockings, +one upon the other, observing that the two fronts or outsides are face to +face. Polish with a glass bottle. The two first liquors should be only +lukewarm; but the third as hot as you can bear your hand in. Blondes +and gauzes may be whitened in the same manner; but there should be +a little gum put in the last liquor before they are stoved.—B. R.</p> + +<p><span class="smcap">To Keep Silk.</span>—Silk articles should not be kept folded in white +paper, as the chloride of lime used in bleaching the paper will probably +impair the colour of the silk. Brown or blue paper is better—the +yellowish smooth India paper is best of all. Silk intended for a dress, +should not be kept in the house long before it is made up, as lying in +the folds will have a tendency to impair its durability by causing it to +cut or split, particularly if the silk has been thickened by gum. We +knew an instance of a very elegant and costly thread lace veil being +found, on its arrival from France, cut into squares (and, therefore, +destroyed) by being folded over a paste-board card. A white satin +dress should be pinned up in blue paper, with coarse brown paper +outside, sewn together at the edges.—A. F.</p> + +<p><span class="smcap">To Wash Silk Lace or Blonde.</span>—Take a black bottle, covered +with clean linen or muslin, and wind the blonde round it (securing the +ends with a needle and thread), not leaving the edge outward, but +covering it as you proceed. Set the bottle upright in a strong cold +<span class="pagenum" id="Page_199">[199]</span>lather of white soap and <i>very clear</i> soft water, and place it in the sun, +having gently, with your hand, rubbed the suds up and down on the +lace. Keep it in the sun every day for a week, changing the lather +daily, and always rubbing it slightly when you renew the suds. At the +end of the week, take the blonde off the bottle, and (without rinsing) +pin it backward and forward on a large pillow covered with a clean +tight case. Every scallop must have a separate pin, or more, if the +scallops are not very small. The plain edge must be pinned down +also, so as to make it straight and even. The pins should be of the +smallest size. When quite dry, take it off; but do not starch, iron, or +press it. Lay it in long loose folds, and put it away in a paste-board +box. Thread lace may be washed in the same manner.—A. F.</p> + +<p><span class="smcap">To Wash Ribbons, Silk Handkerchiefs, etc.</span>—None but ribbons +of excellent quality, of one entire colour, and of a plain unfigured +surface, will bear washing. A good satin ribbon may be made to look +very well by washing it carefully, first in cold water, to which add a +few drops of spirits of wine; then make a lather of white soap and +lukewarm water, and wash the ribbon through that; afterwards rinse it +in cold water, pull it even, and dry it gradually. When dry, stretch out +the ribbon on an ironing-table (securing it to the cloth by pins), and +sponge it evenly all over with a very weak solution of isinglass, that +has been boiled in clear water and strained; or, if you have no isinglass, +rice-water will be a tolerable substitute for restoring the stiffness and +gloss. To iron the ribbon, lay it within a sheet of clean smooth letter +paper (the paper being both under and over it), and press it with a +heated iron moved quickly. If the colour is lilac, add a little dissolved +pearlash to the rinsing water; if green, a little vinegar; if pink, or +blue, a few drops of oil of vitriol; if yellow, a little tincture of saffron. +Other colours may be set by stirring a tea-spoonful of ox-gall into the +first water. If white, a salt-spoonful of cream of tartar, mixed with the +soap-suds. It is seldom worth while to take the trouble of washing +ribbon, unless you have a tolerable quantity to do. Unfigured silk +handkerchiefs and scarfs may be washed and ironed in the above +manner. The proportion of spirits of wine is about a table-spoonful to +a gallon of water.—M. D.</p> + +<p><span class="smcap">To Clean Gold Lace.</span>—Rub it with a soft brush, dipped in roche-alum, +burnt and sifted to a very fine powder. I have tried this several +times, and always found the lace brightened and improved by the +method.—W. J. J.</p> + +<p><span class="smcap">To Clean Black Lace Veils.</span>—These are cleansed by passing +them through a warm liquor of bullock’s gall and water; after which, +they must be rinsed in cold water, then cleansed for stiffening, and +finished as follows:—Take a small piece of glue, about the size of a +bean, pour boiling water upon it, which will dissolve it, and when +dissolved, pass the veil through it, then clap it between your hands +and frame.</p> + +<p><span class="smcap">To Wash a White Lace Veil.</span>—Put the veil into a strong +lather of white soap and very clear water, and let it simmer slowly for a +quarter of an hour. Take it out and squeeze it well, but be sure not to +<span class="pagenum" id="Page_200">[200]</span>rub it. Rinse it in two cold waters, with a drop or two of liquid blue in +the last. Have ready some very clear and weak gum arabic water, or +some thin starch, or rice-water. Pass the veil through it, and clear it +by clapping. Then stretch it out even, and pin it to dry on a linen +cloth, making the edge as straight as possible, opening out all the +scallops, and fastening each with pins. When dry, lay a piece of thin +muslin smoothly over it, and iron it on the wrong side.—M.</p> + +<p><span class="smcap">To Clean and Starch Point Lace.</span>—Fix the lace in a prepared +tent, draw it straight, make a warm lather of Castile soap, and, with a +fine brush dipped in, rub over the point gently; and when it is clean on +one side, do the same to the other; then throw some clean water on it, +in which a little alum has been dissolved, to take off the suds, and, +having some thin starch, go over with the same on the wrong side, and +iron it on the same side when dry; then open it with a bodkin, and set +it in order. To clean point lace, if not very dirty, without washing, fix +it in a tent, as previously mentioned, and go over with fine bread, +the crust being pared off; and when it is done, dust out the +crumbs, &c.—J. H. M.</p> + +<p><span class="smcap">Washing Lace.</span>—I have lately used the following method of washing +lace, collars, or crochet collars, and find that it not only makes them +look well, but saves much of the wear and tear of other washing:—Cover +a glass bottle with calico or linen, and then tack the lace or +collar smoothly upon it, rub it with soap, and cover it with calico. +Boil it for twenty minutes in soft water; let all dry together, and the +lace will be found to be ready for use. A long piece of lace must be +wound round and round the bottle, the edge of each round a little +above the last, and a few stitches to keep it firm at the beginning and +end will be found sufficient, but a collar will require more tacking to +keep it in its place.—G. N. L.</p> + +<p><span class="smcap">To Wash a Black Lace Veil.</span>—Mix bullock’s gall with sufficient +hot water to make it as warm as you can bear your hand in. Then +pass the veil through it. It must be squeezed, and not rubbed. It +will be well to perfume the gall with a little musk. Next, rinse the +veil through two cold waters, tingeing the last with indigo. Then dry +it. Have ready in a pan some stiffening made by pouring boiling +water on a very small piece of glue. Put the veil into it, squeeze it +out, stretch it, and clap it. Afterwards, pin it out to dry on a linen +cloth, making it very straight and even, and taking care to open and +pin the edge very nicely. When dry, iron it on the wrong side, having +laid a linen cloth over the ironing-blanket. Any article of black lace +may be washed in this manner.</p> + +<p><span class="smcap">To Clean Embroidery and Gold Lace.</span>—For this purpose no +alkaline liquors are to be used; for while they clean the gold, they +corrode the silk, and change its colour. Soap also alters the shade, +and even the species of certain colours. But spirit of wine may be +used without any danger of its injuring either colour or quality; and, +in many cases, proves as effectual for restoring the lustre of the gold +as the corrosive detergents. But, though spirit of wine is the most +innocent material employed for this purpose, it is not in all cases +<span class="pagenum" id="Page_201">[201]</span>proper. The golden covering may be in some parts worn off; or the +base metal with which it has been alloyed may be corroded by the air, +so as to leave the particles of the gold disunited; while the silver +underneath, tarnished to a yellow hue, may continue a tolerable colour +to the whole, so it is apparent that the removal of the tarnish would +be prejudicial, and make the lace or embroidery less like gold than it +was before. It is necessary that care should be taken.—W. J. E.</p> + +<p><span class="smcap">To Wash Thread Lace.</span>—Rip off the lace, carefully pick out the +loose bits of thread, and roll the lace very smoothly and securely +round a clean black bottle, previously covered with old white linen, +sewn tightly on. Tack each end of the lace with a needle and thread, +to keep it smooth; and be careful in wrapping not to crumple or fold +in any of the scallops or pearlings. After it is on the bottle, take +some of the <i>best</i> sweet oil, and with a clean sponge wet the lace +thoroughly to the inmost folds. Have ready in a wash-kettle, a strong +<i>cold</i> lather of clear water and white Castile soap. Fill the bottle with +cold water, to prevent its bursting, cork it well, and stand it upright +in the suds, with a string round the neck secured to the ears or handle +of the kettle, to prevent its knocking about and breaking while over +the fire. Let it boil in the suds for an hour or more, till the lace is +clean and white all through. Drain off the suds, and dry it on the +bottle in the sun. When dry, remove the lace from the bottle and roll +it round a wide ribbon-block; or lay it in long folds, place it within +a sheet of smooth white paper, and press it in a large book for a few +days.—W. W. C.</p> + +<p><span class="smcap">Fruit Stains in Linen.</span>—To remove them, rub the part on each +side with yellow soap, then tie up a piece of pearlash in the cloth, &c., +and soak well in hot water, or boil; afterwards expose the stained part +to the sun and air until removed.—K.</p> + +<p><span class="smcap">To take the Mildew out of Linen.</span>—Take soap, and rub it well; +then scrape some fine chalk, and rub it also on the linen. Lay it on +the grass. As it dries, wet it a little, and it will come out in twice +doing.—F. E. W.</p> + +<p><span class="smcap">To take out Iron-moulds from Linen.</span>—Rub the iron-moulds +over with sulphuret of potash; then bathe them well in citric acid +(lemon acid), and afterwards wash them well in water, and they will +be completely restored.</p> + +<p><span class="smcap">To Bleach a Faded Dress.</span>—Wash the dress in hot suds, and boil +it until the colour appears to be gone; then rinse it and dry it in the +sun. Should it not be rendered white by these means, lay the dress +in the open air, and bleach it for several days. If still not quite white, +repeat the boiling.</p> + +<p><span class="smcap">To Preserve the Colour of a Print Dress.</span>—The body and train +to be separated and washed in cold rain water, into which a handful of +common salt has been thrown. Instead of spreading, it should be +tightly rolled in a coarse cloth, and allowed to remain until dry enough +to iron.—E.</p> + +<p><span class="smcap">To Restore Linen that has long been Stained.</span>—Rub the stains +on each side with wet brown soap; mix some starch to a thick paste, +<span class="pagenum" id="Page_202">[202]</span>with cold water, and spread it over the soaped places; then expose the +linen to the air, and if the stains have not disappeared in three or four +days, rub off the mixture, and repeat the process with fresh soap and +starch. Afterwards dry it, wet it with cold water, and put it in the +wash.</p> + +<p><span class="smcap">To wash Mousseline-de-Laine.</span>—Boil a pound of rice in five +quarts of water, and, when cool enough, wash in this, using the rice +for soap. Have another quantity ready, but strain the rice from this +and use it with warm water, keeping the rice strained off for a third +washing, which at the same time stiffens and also brightens the +colours.—W.</p> + +<p><span class="smcap">To prevent Coloured Things from Running.</span>—Boil a quarter of a +pound of soap till nearly dissolved, then add a small piece of alum +and boil with it. Wash the things in this lather, but do not soap them. +If they require a second water, put alum to that also, as well as to the +swilling and blue-water. This will preserve them.</p> + +<p><span class="smcap">Stain Mixture.</span>—Take an ounce of sal-ammoniac (or hartshorn), +and an ounce of salt of tartar—mix them well, put them into a pint +of soft water, and bottle it for use, keeping it very tightly corked. +Pour a little of this liquid into a saucer, and wash in it those parts +of a white article that have been stained with ink, mildew, fruit, or +red wine. When the stains have by this process been removed, wash +the article in the usual manner.—M. C.</p> + +<p><span class="smcap">To Restore Scorched Linen.</span>—Take two onions, peel and slice +them, and extract the juice by squeezing or pounding. Then cut up +half an ounce of white soap, and two ounces of fuller’s earth; mix +with them the onion juice, and half a pint of vinegar. Boil this +composition well, and spread it when cool, over the scorched part +of the linen, leaving it to dry thereon. Afterwards wash out the +linen.</p> + +<p><span class="smcap">To Whiten Linen that has turned Yellow.</span>—Cut up a pound +of fine white soap into a gallon of milk, and hang it over the fire in +a wash-kettle. When the soap has entirely melted, put in the linen, +and boil it half an hour. Then take it out; have ready a lather +of soap and warm water; wash the linen in it and then rinse it +through two cold waters, with a very little blue in the last.—J. W.</p> + +<p><span class="smcap">To take out Paint from a Dress.</span>—After a paint-spot has dried, +it is extremely difficult to remove it. When fresh (having wiped +off as much as you can), it may be taken out by repeated applications +of spirits of turpentine or of spirits of wine, rubbed with a +soft rag or a flannel. Ether also will efface it, if applied immediately. +If the paint has been allowed to harden, nothing will take +it off but spirits of turpentine, rubbed on with perseverance.</p> + +<p><span class="smcap">To renew Scorched or Browned Linen.</span>—This is an +accident attributable entirely to the ignorance of the laundress, in +not knowing how to regulate the heat of her irons. To remedy this:—Add +to a quart of vinegar, the juice of half a dozen large onions, +about an ounce of soap rasped down, a quarter of a pound of fuller’s +earth, one ounce of lime, and one ounce of pearlash, or any other +<span class="pagenum" id="Page_203">[203]</span>strong alkali. Boil the whole until it is pretty thick, and lay some +of it on the scorched part, suffering it to dry. It will be found that, +on repeating this process for one or two washings, the scorch will +be completely removed from the linen without any additional damage; +provided its texture has not been absolutely injured, as well as discoloured.—H. W.</p> + +<p><span class="smcap">To Remove Stains of Wine Or Fruit from Table-Linen.</span>—A +wine stain may sometimes be removed by rubbing it, while wet, +with common salt. It is said, also, that sherry wine poured immediately +on a place where port wine has been spilled, will prevent its +leaving a stain. A <i>certain</i> way of extracting fruit or wine stains from +table-linen is to tie up some cream of tartar in the stained part (so +as to form a sort of bag), and then to put the linen into a lather +of soap and cold water, and boil it awhile. Then transfer it wet to +lukewarm suds, wash and rinse it well, and dry and iron it. The +stains will disappear during the process. Another way, is to mix, in +equal quantities, soft soap, slaked lime, and pearlash. Rub the +stain with this preparation, and expose the linen to the sun with the +mixture plastered on it. If necessary, repeat the application. As +soon as the stain has disappeared, wash out the linen immediately, +as it will be injured if the mixture is left in it.—E. D.</p> + +<p><span class="smcap">To Wash Chintz.</span>—Many ladies will be glad to know how chintz +may be washed so as to preserve its gloss and beauty. The following +are the directions:—Take two pounds of rice, and boil it in two +gallons of water till soft; when done, pour the whole into a tub: let +it stand till about the warmth you in general use for coloured linens; +then put the chintz in, and use the rice instead of soap; wash it in +this till the dirt appears to be out; then boil the same quantity +as above, but strain the rice from the water, and mix it in warm +clear water. Wash in this till quite clean; afterwards rinse it in +the water you have boiled the rice in, and this will answer the end +of starch, and no dew will affect it, as it will be stiff as long as you +wear it. If a gown, it must be taken to pieces; and when dried, +be careful to hang it as smooth as possible; after it is dry, rub it +with a sleek stone, but use no iron.</p> + +<p><span class="smcap">To Preserve the Colour of Dresses.</span>—The colours of merinos, +mousselines-de-laine, gingham, chintzes, printed lawns, &c., may be +preserved by using water that is only milk-warm; making a lather +with white soap, <i>before</i> you put in the dress, instead of rubbing it on +the material; and stirring into a first and second tub of water a +large table-spoonful of ox-gall. The gall can be obtained from the +butcher, and a bottle of it should always be kept in every house. No +coloured articles should be allowed to remain long in the water. +They must be washed fast, and then rinsed through two cold waters. +Into each rinsing water, stir a tea-spoonful of vinegar, which will +help to brighten the colours; and after rinsing, hang them out +immediately. When <i>ironing-dry</i>, (or still a little damp), bring them +in; have irons ready heated, and iron them at once, as it injures the +colours to allow them to remain damp too long, or to sprinkle and roll +<span class="pagenum" id="Page_204">[204]</span>them up in a covering for ironing next day. If they cannot be conveniently +ironed immediately, let them hang till they are <i>quite</i> dry; +and then damp and fold them on the <i>following day</i>, a quarter of an +hour before ironing. The best way is not to do coloured dresses on +the day of the general wash, but to give them a morning by themselves. +They should only be undertaken in clear bright weather. +If allowed to freeze, the colours will be irreparably injured. We +need scarcely say that no coloured articles should ever be boiled or +scalded. If you get from a shop a slip for testing the durability of +colours, give it a fair trial by washing it as above; afterwards pinning +it to the edge of a towel, and hanging it to dry. Some colours, +(especially pinks and light greens), though they may stand perfectly +well in washing, will change as soon as a warm iron is applied to +them; the pink turning purplish, and the green bluish. No coloured +article should be smoothed with a <i>hot</i> iron.—A. F. H.</p> + +<p><span class="smcap">To Preserve Furs.</span>—When laying up muffs and tippets for the +summer, if a tallow candle be placed on or near them, all danger of +caterpillars will be obviated.</p> + +<p><span class="smcap">To Clean Ermine and Minivar Fur.</span>—Take a piece of soft +flannel, and rub the fur well with it (but remember that the rubbing +must be always against the grain); then rub the fur with common +flour until clean. Shake it well, and rub again with the flannel till +all the flour is out of it. I have had a Minivar boa for four years. +It has never been cleaned with anything but flour, and is not in +the least injured by the rubbing. It was a school companion who +told me that her aunt (a Russian lady), always cleaned her white furs +with flour, and that they looked quite beautiful. It has one advantage—the +lining does not require to be taken out, and it only +requires a little trouble. Ermine takes longer than Minivar. The +latter is very easily done.—A. B.</p> + +<p><span class="smcap">On the Method of Making Muffs and Tippets, from the +Plumage and Skins of Birds.</span>—We are indebted to a Frenchman +for having brought to perfection this useful and ornamental art. +Domestic animals of all the feathered kinds afford the materials of +which these articles may be made; but those with rich variegated +colours, for gay wear, as they are less liable to decay than the sable +coverings of birds of prey, would no doubt be preferred. Above all, +those animals should be selected whose plumage lies close and smooth +upon their backs, for obvious reasons. Diseased birds, or those killed +in moulting time, are to be rejected, as the feathers would drop off +at no distant period; the birds must therefore be killed in good health, +and the skin carefully stripped off soon after their death, especially +when the weather is hot; otherwise the same effects would be produced +from corruption as from disease. When the skin has been freed from +its impurities, it is spread upon a small table, the plumage downwards, +the feathers having been previously arranged over each other, according +to the natural order. To keep it well stretched, tacks or pins may be +driven in, or threads passed down underneath the table. Next clean +away the grease or fleshy parts that remain, and close up the rents, +<span class="pagenum" id="Page_205">[205]</span>if any; the skin is then covered with a size made of glue, in which +a small quantity of common salt and a glass of white wine have been +mixed up, to bring it to the proper consistency. The skin, thus +covered, being exposed to the direct action of the wind, the glue will +begin to scale off, and the whole must be scraped away. Should any +dampness still remain on the skin, apply the glue once more, dry, and +scrape it as before. When well dried, the skin is to be placed away in +a box, in which dried wormwood (absynthe), aloes, or some other bitter +vegetable is placed. The skins of large, or rank feeding birds, require +vinegar and salt to be dissolved in the glue, and the whole to be passed +over with a solution of alum. The women of Hudson’s Bay prepare +cloaks for their husbands in this way, which naturally resist all kinds +of weather, and are an admirable defence against sleet in particular. +They constantly boast that “the animals have all been killed by their +own hands,” and this is indeed necessary to the preservation of the +dress, as the feathers which come away in moulting, or through disease, +would decay. A coarse linen shape is stretched out, and the feathers, +having the quill part thrust through its meshes, are attached on the +wrong side by needle and thread, and then lined with baize. Some +sort of pattern, or <i>patchwork</i>, is generally attempted by arranging the +feathers, which may be improved upon by our fair countrywomen, +especially with the deeply-coloured and variegated tinted plumage +of South American or Brazilian birds.—E. A.</p> + +<p><span class="smcap">To Clean Kid Gloves.</span>—First see that your hands are clean, +then put on the gloves, and wash them, as though you were washing +your hands, in a basin of spirits of turpentine, until quite clean; then +hang them up in a warm place, or where there is a good current of air, +which will carry off all smell of the turpentine. This method was +brought from Paris, and thousands of pounds have been made by it.</p> + +<p><span class="smcap">To Clean White Kid Gloves.</span>—Stretch them on a board, and +rub the soiled spots with cream of tartar or magnesia. Let them rest +an hour. Take a mixture of alum and fuller’s earth, in powder, and +rub it all over the gloves with a clean brush, and let them rest for +an hour or two. Then sweep it all off, and go over with a flannel +dipped in a mixture of bran and finely powdered whiting. Let them +rest another hour; brush off the powder, and you will find them +clean.—A. F.</p> + +<p><span class="smcap">To Clean Coloured Kid Gloves.</span>—Have ready on a table a clean +towel, folded three or four times, a saucer of new milk, and another +saucer with a piece of brown soap. Take one glove at a time, and +spread it smoothly on the folded towel. Then dip in the milk a piece +of clean flannel, rub it on the soap till you get off a tolerable quantity, +and then, with the wet flannel, commence rubbing the glove. Begin +at the wrist, and rub lengthways towards the end of the fingers, holding +the glove firmly in your right hand. Continue this process until the +glove is well cleaned all over with the milk and soap. When done, +spread them out, and pin them on a line to dry gradually. When nearly +dry, pull them out evenly, the cross-way of the leather. When quite +dry, stretch them on your hands. White kid gloves may also be +<span class="pagenum" id="Page_206">[206]</span>washed in this manner, provided they have never been cleaned with +India-rubber.</p> + +<p><span class="smcap">An excellent Paste for Gloves.</span>—Liquor of ammonia half an +ounce, chloride of potash ten ounces, curd soap one pound, water half +a pint; dissolve the soap in the water, with a gentle heat, then as +the mixture cools, stir in the other ingredients. Use it, by rubbing +it over the gloves until the dirt is removed.</p> + +<p><span class="smcap">To clean White or Coloured Kid Gloves.</span>—Put the glove on +your hand, then take a small piece of flannel, dip it in camphine, and +well but gently rub it over the glove, <i>taking care not to make it too wet</i>; +when the dirt is removed, dip the flannel (or another piece, if that is +become dirty) in the pipe-clay and rub it over the glove; take it off, +and hang it up in a room to dry, and in a day or two very little smell +will remain; and if done carefully they will be almost as good as new. +In coloured ones, if yellow, use gamboge after the pipe-clay, and for +other colours match it in dry paint. I have tried the other plans +recommended in many publications, and have not found them +answer at all. Turpentine <i>may</i> do as well, but I have not tried it.—A. S.</p> + +<p><span class="smcap">To Clean Wash-leather Gloves.</span>—First take out the grease spots +with magnesia, or cream of tartar. Then wash and squeeze them +through a lather of white soap and lukewarm water; hot water will +shrink them. Squeeze them through second suds; rinse them first +in lukewarm and then in cold water, and stretch them to dry before +the fire or in the sun.</p> + +<p><span class="smcap">Another.</span>—Having removed the grease spots, take the gloves, one +at a time, on your hands, and rub them with a clean sponge wet with +lukewarm soap-suds. Wash off the suds with a sponge and clear +water, and stretch the gloves to dry. When almost dry, put them +on your hands until finished, which will prevent them from shrinking.—A. F.</p> + +<p><span class="smcap">To Clean Buckskin Gloves.</span>—First wash in warm water and soap, +until the dirt is removed; then pull them out into their proper shape, +or stretch them on wooden hands. Do not wring them, but place one +on the other, and press the water out. Mix a little pipe-clay, or +pipe-clay and yellow ochre, according to the colour required, with vinegar +or beer. Rub this over the outside of the gloves, and let them dry +gradually in the shade; or if in the house, not too near the fire. When +about half-dry, rub them well and stretch them on the hand or wooden +mould; after they are rubbed and dried, brush them with a soft brush +to get out the dust. Finally, iron the gloves with a smoothing-iron +moderately heated, taking the precaution to place a cloth or piece +of paper over them, and they will look like new. Tanned gloves, +commonly called Limerick, are genteel and economical in spring and +autumn, as they do not soil so soon as white. The tan colour is made +by infusing saffron in boiling water for about twelve hours, and +rubbing the stuff over the leather with a brush. The water should +be soft, and never applied to leather in any case at more than blood +heat.—M.</p> + +<p><span class="pagenum" id="Page_207">[207]</span></p> + +<p><span class="smcap">To Remove Stains from Morning Dresses.</span>—Boil a handful of +fig leaves in two quarts of water until reduced to a pint. Squeeze the +leaves, and put the liquor into a bottle for use. Bombazines, crape, +cloth, &c., need only be rubbed with a sponge dipped in this liquor, +and the effect will be instantly produced. If any reason exists to +prevent the substance from being wetted, then apply French chalk, +which will absorb the grease from the finest texture without injury.</p> + +<p><span class="smcap">To Remove Water Stains from Black Crape.</span>—When a drop +of water falls on a black crape veil or collar, it leaves a conspicuous +white mark. To obliterate this, spread the crape on a table (laying +on it a large book or a paper-weight to keep it steady), and place +underneath the stain a piece of old black silk. With a large camel’s +hair brush dipped in common ink, go over the stain; and then wipe +off the ink with a little bit of old soft silk. It will dry immediately, +and the white mark will be seen no more.—J. G.</p> + +<p><span class="smcap">To Raise the Pile of Velvet when Pressed Down.</span>—Cover a +hot smoothing-iron with a wet cloth, and hold the velvet firmly over +it; the vapour arising will raise the pile of the velvet with the +assistance of a light whisk.</p> + +<p><span class="smcap">To Restore Velvet.</span>—When velvet gets plushed from pressure, +holding the reverse side over a basin of boiling water will raise the +pile, and perhaps it may also succeed in the case of wet from rain.</p> + +<p><span class="smcap">To Iron Velvet.</span>—Having ripped the velvet apart, damp each piece +separately, and holding it tightly in both hands, stretch it before the +fire, the wrong side of the velvet being towards the fire. This will +remove the creases, and give the surface of the material a fresh and +new appearance. Velvet cannot be ironed on a table, for when spread +out on a hard substance, the iron will not go smoothly over the +pile.</p> + +<p><span class="smcap">Scouring Balls to remove Grease, etc., from Cloth.</span>—Soft +soap and fuller’s earth, of each half a pound; beat them well together +in a mortar, and form into cakes. The spot first moistened with water, +is rubbed with a cake, and allowed to dry, when it is well rubbed with +a little warm water, and afterwards rinsed or rubbed off clean.</p> + +<p><span class="smcap">To take Fresh Paint out of a Coat.</span>—Take immediately a +piece of cloth, and rub the wrong side of it on the paint-spot. If no +other cloth is at hand, part of the inside of the coat-skirt will do. +This simple application will generally remove the paint when quite +fresh. Otherwise, rub some ether on the spot with your finger.</p> + +<p><span class="smcap">To Renovate a Black Coat.</span>—Boil half a pound of logwood and +some copperas chips in three pints of water, until reduced to a quart. +When cold, strain it; and add a wine-glass full of gin, and half that +quantity of spirits of wine. Mix well; apply it to the cloth with a +nail-brush, and when dry, brush with a soft brush.—T. S.</p> + +<p><span class="smcap">To take care of Beaver Hats.</span>—A hat should be brushed every +day with a hat-brush; and twice a day in dusty weather. When a hat +gets wet, wipe it as dry as you can with a clean handkerchief, and +then brush it with a soft brush, before you put it to dry. When nearly +dry, go over it with a harder brush. If it still looks rough, damp it +<span class="pagenum" id="Page_208">[208]</span>with a sponge dipped in vinegar or stale beer, and brush it with a +hard brush till dry.—J. C. H.</p> + +<p><span class="smcap">Wet Clothes.</span>—Handle a wet hat as lightly as possible. Wipe it +as dry as you can with a silk handkerchief; and when nearly dry, +use a soft brush. If the fur stick together in any part, damp it +lightly with a sponge dipped in beer or vinegar, and then brush it till +dry. Put the stick or stretcher into a damp hat, to keep it in proper +shape. When a coat gets wet, wipe it down the way of the nap, +with a sponge or silk handkerchief. Do not put wet boots or shoes +near the fire.</p> + +<p><span class="smcap">To prevent Moths attacking Clothes.</span>—1. Procure shavings of +cedar-wood, and enclose in muslin bags, which should be distributed +freely among the clothes.—2. Procure shavings of camphor wood, and +enclose in bags.—3. Sprinkle pimento (allspice) berries among the +clothes.—4. Sprinkle the clothes with the seeds of the musk plant.—5. +To destroy the eggs when deposited in woollen cloth, &c., use a +solution of acetate of potash in spirits of rosemary—fifteen grains to +the pint.—K.</p> + +<p><span class="smcap">Clothes Balls.</span>—Take four ounces of fuller’s earth, dried so as to +crumble into powder, and mix with it half an ounce of pearlash. Wet +it with a sufficiency of lemon-juice to work it into a stiff paste. Then +form it into balls, and dry them in the sun, or on the top of a +moderately warm stove. When quite dry, put them away for use. +They will be found efficacious in removing grease spots and stains +from articles of clothing, first wetting the spot with cold water, and +then rubbing on the ball; afterwards drying the place in the sun or +by the fire, and then washing it off with a sponge and clean water.</p> + +<p><span class="smcap">To take out Mildew from Clothes.</span>—Mix some soft soap with +powdered starch, half as much salt, and the juice of a lemon, lay it +on the part with a brush, let it be exposed in the air day and night, +until the stain disappears. Iron-moulds may be removed by the salt +of lemon. Many stains in linen may be taken out by dipping linen +in sour buttermilk, and then drying it in the sun; afterwards wash +it in cold water several times. Stains caused by acids may be removed +by tying some pearlash up in the stained part; scrape some soap +in cold soft water, and boil the linen till the stain is gone.—J. K.</p> + +<p><span class="smcap">To Renovate Black Cloth Clothes.</span>—Clean the garments +well, then boil four ounces of logwood in a boiler or copper +containing two or three gallons of water for half an hour; dip the +clothes in warm water, and squeeze dry, then put them into the copper +and boil for half an hour. Take them out, and add three drachms of +sulphate of iron; boil for half an hour, then take them out, and hang +them up for an hour or two; take them down, rinse in three cold +waters, dry well, and rub with a soft brush which has had a few drops +of olive oil rubbed on its surface. If the clothes are threadbare about +the elbows, cuffs, &c., raise the nap with a teazle or half-worn hatter’s +card, filled with flocks, and when sufficiently raised, lay the nap the +right way with a hard brush.—K.</p> + +<p><span class="smcap">To fold a Coat for Packing.</span>—Lay the coat at its full length +<span class="pagenum" id="Page_209">[209]</span>upon a table, with the collar towards the left hand; pull out the collar +so as to make it lie quite straight; turn up the coat towards the +collar, letting the crease be just at the elbow; let the lappel or breast +on one side be turned smoothly back on the arm and sleeves. Turn +the skirt over the lappel, so that the end of the skirt will reach to +the collar, and the crease or folding will be just where the skirts part +at the termination of the waist. When you have done on one side, do +the same on the other. Turn the collar towards the right hand, and +fold one skirt over the other, observing to let the fold be in the +middle of the collar.—J. S. C.</p> + +<p><span class="smcap">To Brush Clothes.</span>—Have a wooden horse to put the clothes on, +and a small cane to beat the dust out of them; also a board or +table long enough for them to be put their whole length when brushing +them. Have two brushes, one a hard bristle, the other soft; use the +hardest for the great coats, and the other for the others when spotted with +dirt. Fine cloth coats should never be brushed with too hard a brush; +this will take off the nap, and make them look bare in a little time. Be +careful in the choice of the cane; do not have it too large, and be +particular not to hit it too hard; be careful also not to hit the buttons, +for it will scratch, if not break them; therefore a small hand-whip is +the best to beat with. If a coat be wet, and spotted with dirt, +let it be quite dry before brushing it; then rub out the spots with the +hands, taking care not to rumple it in so doing. If it want beating, +do it as before directed; then put the coat at its full length on a board; +let the collar be towards the left hand, and the brush in the right: +brush the back of the collar first, between the two shoulders next, and +then the sleeves, &c., observing to brush the cloth the same way that +the nap goes, which is towards the skirt of the coat. When both sides +are properly done, fold them together; then brush the inside, and last +of all the collar.—W. C.</p> + +<p><span class="smcap">To Wash Flannels.</span>—Put the flannel into a pan and pour boiling +water upon it. Then make a lather as hot as the hands can bear, +take the flannel and wash it as quickly as possible. Done in this +way, flannel remains almost as soft as new, and is of a good colour.—W. R.</p> + +<p><span class="smcap">Flannels.</span>—All flannels should be soaked before they are made +up; first in cold, then in hot water, in order to shrink them. Welsh +flannel is the softest, and should be preferred, if to be worn +next the skin; but Lancashire flannel looks finer, lasts longer, and +should, therefore, be selected when the above is not its destination. +Flannel under-garments should be frequently changed, because they +imbibe perspiration, which is liable to be absorbed again into the +system, and this is injurious. All flannel vestments that are made +full, should be <i>gathered, not plaited</i>; because, in the latter case, they +become thick and matted by washing; and in the event of their being +turned from top to bottom in order to alter the wear, the part that +had been plaited will be found to be so drawn and injured, that two +or three inches of it must be cut off.—W.</p> + +<p><span class="smcap">To Clean Cut-glass.</span>—Having washed cut-glass articles, let them +<span class="pagenum" id="Page_210">[210]</span>thoroughly dry, and afterwards rub them with prepared chalk and +a soft brush, carefully going into all the flutings and cavities.</p> + +<p><span class="smcap">To Clean Decanters.</span>—Rinse the bottles, and put a piece of +lighted coarse brown paper into each: then place the stoppers or +corks in, and when the smoke disappears wash the bottles clean. +This will remove all stains, but if the decanters are very dirty, this +process should be repeated until they are fit for use.—A.</p> + +<p><span class="smcap">Another.</span>—Cut some raw potatoes in pieces, put them in the +bottle with a little cold water, rinse them, and they will look very +clean.—E. C.</p> + +<p><span class="smcap">To Clean Porcelain or Glass-ware.</span>—The best material for this +purpose is fuller’s earth, but it must be beaten into a fine powder, +and carefully cleared from all rough and hard particles, which might +endanger the polish of the brilliant surface. In cleaning porcelain, +it must also be observed that some species require more care and +attention than others, as china-ware in common use frequently loses +some of its colours. The red, especially of vermilion, is the first to +go, because that colour, together with some others, is laid on by the +Chinese after burning.—W. J. J.</p> + +<p><span class="smcap">To Wash Phials.</span>—In most families are gradually collected a number +of phials that have been used for medicine. It is well to have +a basket purposely to keep them in, and occasionally to wash +them all, that they may be ready to send to the druggist’s when new +medicine is wanted. Put into a wash-kettle some sifted ashes, and +pour into it a sufficiency of cold water. Then put in the phials (without +corks), place the kettle over the fire, and let it gradually come to a +boil. After it has boiled a while, take it off, and set it aside; letting +the phials remain in it till cold. Then take them out, rinse, drain +them, and wipe the outsides. You may wash black bottles in the +same manner. If you have occasion to wash a single phial or bottle, +pour into it through a small funnel either some lye, or some lukewarm +water in which a little pearlash has been dissolved; shake it, +and let it stand awhile to soak. Then rinse it well in cold water +two or three times. If it still smells of the former contents, soak +it in more pearlash water (with the addition of a little lime), or in +more lye.</p> + +<p><span class="smcap">To Clean Looking-Glasses, Mirrors, etc.</span>—If they should be +hung so high that they cannot be conveniently reached, have a pair +of steps to stand upon; but mind that they stand steady. Then +take a piece of soft sponge, well washed and cleaned from everything +gritty, just dip it into water and squeeze it out again, and +then dip it into spirit of wine. Rub it over the glass; dust it over +with some powder blue, or whiting sifted through muslin: rub it +lightly and quickly off again, with a cloth; then take a clean cloth, +and rub it well again, and finish by rubbing it with a silk handkerchief. +If the glass be very large, clean one-half at a time, as +otherwise the spirit of wine will dry before it can be rubbed off. +If the frames are not varnished, the greatest care is necessary to +keep them quite dry, so as not to touch them with the sponge, as +<span class="pagenum" id="Page_211">[211]</span>this will discolour or take off the gilding. To clean the frames, take +a little raw cotton in the state of wool, and rub the frames with it; +this will take off all the dust and dirt without injuring the gilding. +If the frames are well varnished, rub them with spirits of wine, +which will take out all spots, and give them a fine polish. Varnished +doors may be done in the same manner. Never use any cloth to +<i>frames</i> or <i>drawings</i>, or unvarnished oil paintings, when cleaning and +dusting them.—J. G.</p> + +<p><span class="smcap">To Clean Tin Covers.</span>—Boil some rotten-stone and a small quantity +of prepared whiting in some sweet oil for two hours, till it +acquires the consistency of cream.</p> + +<p><span class="smcap">Cloths for Cleaning and Polishing Silver Plate.</span>—Take two +ounces of hartshorn powder, and boil in a pint of water, soak +small squares of damask cloth in the liquid, hang them up to dry, +and then they will be fit for use.—W. C. C.</p> + +<p><span class="smcap">To remove Black Spots from Plate.</span>—Boil the articles in +three pints of water with an ounce of calcined hartshorn; drain, dry +by the fire, and polish with soft linen rags which have been boiled +in the same liquid and afterwards dried; using purified whiting as +the plate powder.—H.</p> + +<p><span class="smcap">Method of cleaning Brass Ornaments.</span>—Brass ornaments, that +have not been gilt or lacquered, may be cleaned, and a very brilliant +colour given to them, by washing them with alum boiled in strong +lye, in the proportion of an ounce to a pint, and afterwards rubbing +them with strong tripoli.—J. J.</p> + +<p><span class="smcap">To Preserve Steel Goods.</span>—Caoutchouc, one part; turpentine, sixteen +parts. Dissolve with a gentle heat, then add boiled oil, eight +parts. Mix by bringing them to the heat of boiling water; apply +it to the steel with a brush, in the way of varnish. It may +be removed, when dry, with turpentine. The oil may be wholly +omitted.—M.</p> + +<p><span class="smcap">To remove Ink Stains from Silver.</span>—The tops and other portions +of silver inkstands frequently become deeply discoloured with +ink, which is difficult to remove by ordinary means. It may, however, +be completely eradicated by making a little chloride of lime +into a paste with water, and rubbing it upon the stains. Chloride of +lime has been misnamed “the general bleacher,” but it is a foul +enemy to all metallic surfaces.</p> + +<p><span class="smcap">To Clean German Silver.</span>—After using, it should be placed +immediately in hot water, washed well, and wiped dry with a soft cloth. +Once a week, let it be washed in soap-suds, and then cleaned with fine +whiting, or prepared chalk, mixed with whisky or spirits of wine, +so as to make a paste, which should afterwards be brushed off. +Should this metal become discoloured, or spotted by vinegar or other +acids, wash it first, and then clean it with sweet oil and powdered +rotten-stone.</p> + +<p><span class="smcap">To Preserve Brass Ornaments.</span>—Brass ornaments, when not gilt +or lacquered, may be cleaned in the same way, and a fine colour may be +given to them by two simple processes. The first is to beat sal-ammoniac +<span class="pagenum" id="Page_212">[212]</span>into a fine powder, then to moisten it with soft water, rubbing +it on the ornaments, which must be heated over charcoal, and rubbed +dry with bran and whiting. The second is to wash the brass-work with +roche-alum boiled in strong lye, in the proportion of an ounce to a pint; +when dry, it must be rubbed with fine tripoli. Either of these processes +will give to brass the brilliancy of gold.—J. R.</p> + +<p><span class="smcap">Cleaning Kettles and Saucepans.</span>—The following is a useful +receipt for cleaning the inside of kettles or saucepans of the hard stony +substance, resulting from continually boiling hard water, which may +not be generally known:—In a kettle of boiling water, put about the +sixteenth part of an ounce of sal-ammoniac, or two-pennyworth, which +can be obtained from any chemist. Let it boil one hour, and then +the petrified substance will be dissolved, and is readily disengaged +from the metal. A great saving of time and trouble will be effected +in heating the water.—W. M.</p> + +<p><span class="smcap">To Clean Silver.</span>—When silver has become much tarnished, +spotted, or discoloured, it may be restored by the following process. +Having dissolved two tea-spoonfuls of powdered alum in a quart of +moderately strong lye, stir in a gill of soft soap, and remove the scum +or dross that may rise to the surface. After washing the silver in hot +water, take a sponge and cover every article all over with this mixture. +Let the things rest about a quarter of an hour, frequently turning them. +Next wash them off in warm soap-suds, and wipe them dry with a soft +cloth. Afterwards brighten them with rouge-powder, or with whiting +and spirits of wine.—J. S. C.</p> + +<p><span class="smcap">To Clean the Rust from Iron or Steel.</span>—Scrape off as much +of the rust as you can. Then grease the iron all over with lamp oil +(any other oil will do), rubbing it in well. Put the iron in a place +where it will be out of the way, and let it rest for two or three days, or +more. Then wipe off the oil, as thoroughly as possible, and rub the +iron with sand-paper till it is perfectly cleaned from the grease. Sand-paper +is to be had at any oil or Italian warehouse, its price is usually a +penny or three halfpence a sheet. For want of oil or sand-paper, rusty +iron may be cleaned tolerably well by greasing it with a bit of pork-fat, +and afterwards rubbing it with common sand.</p> + +<p><span class="smcap">To Preserve Polished Irons from Rust.</span>—Polished iron-work +may be preserved from rust by a mixture not very expensive, consisting +of copal varnish intimately mixed with as much olive oil as will give it +a degree of greasiness, adding thereto nearly as much spirit of turpentine +as of varnish. The cast iron work is best preserved by rubbing it with +black-lead. But where rust has begun to make its appearance on grates +or fire-irons, apply a mixture of tripoli with half its quantity of sulphur, +intimately mingled on a marble slab, and laid on with a piece of soft +leather: or emery and oil may be applied with excellent effect; not +laid on in the usual slovenly way, but with a spongy piece of the fig-tree +fully saturated with the mixture. This will not only clean but +polish, and render the use of whiting unnecessary.—M. B.</p> + +<p><span class="smcap">To Clean Brass, Lacquered Work, etc.</span>—For this purpose, some +persons employ a mixture of finely powdered glass and red lead. +<span class="pagenum" id="Page_213">[213]</span>Powdered charcoal substituted for the latter will be an improvement. +It will polish brass or copper in very little time, and would do well for +cleaning lacquered work.</p> + +<p><span class="smcap">To Clean Candlesticks, Snuffers, etc.</span>—Silver, plated, and +japanned candlesticks, snuffers and snuffer-stands, should be cleaned by +first removing the drops of wax or tallow that may have fallen on them +by washing in boiling hot water, afterwards wiping them quite dry and +clean with a piece of soft wash-leather. If made of silver, or copper-plated, +they may be finished off with a little plate powder. On no +account place them before the fire to melt the grease off, as much heat +will melt off the solder or japan, or injure the face of the plate. In +placing the candles in the sockets fit them in tightly, either by means +of a strip of paper wound round them, or by the ordinary candle-springs; +they will thus be prevented from falling about and spilling the +melted portion of the tallow or other materials of which they may be +composed.</p> + +<p><span class="smcap">Stains of Metals.</span>—When metals are rusty, or covered with +verdigris, which has entered the substance, they are to be rubbed with +sand or emery, or even filed, if the oxidation be deep; the polish is then +to be restored by an impalpable powder of emery, moistened with oil, +and cleaned off with a leather covered with whiting. Silver, gold, or +tin, which is stained by any sulphurous emanation, should first be +washed with water slightly acidulated with vinegar, and then rubbed +with fine tripoli or whiting. Almost all the powder which is sold for +cleaning plate is mixed with mercury, and is therefore in some degree +objectionable. The fine colcothar of vitriol used by painters, is, +however, a good plate powder. Another and very excellent mode of +cleaning plate, is to rub it, after having washed it clean, with a piece of +cloth prepared in the following manner:—Cut a yard of coarse calico +into four, and boil it in a quart of water with two ounces of calcined, +powdered, and sifted hartshorn, till all the liquid is absorbed.</p> + +<p><span class="smcap">To Remove Iron-Moulds.</span>—Rub the spot with a little powdered +oxalic acid, or salts of lemon and warm water. Let it remain a few +minutes, and well rinse in clear water.</p> + +<p><span class="smcap">To Remove Ink-stains from Printed Books, etc.</span>—Procure a +pennyworth of oxalic acid, which dissolve in a small quantity of warm +water, then slightly wet the stain with it, when it will disappear, leaving +the text uninjured.—A. L.</p> + +<p><span class="smcap">To Remove Ink or Fruit Stains from the Fingers.</span>—Cream +of tartar, half an ounce; powdered salt of sorrel, half an ounce. Mix. +This is what is sold for salts of lemon.</p> + +<p><span class="smcap">To Remove Stains and Marks from Books.</span>—A solution of +oxalic acid, citric acid, or tartaric acid, is attended with the least risk, +and may be applied upon the paper and prints without fear of damage. +These acids, taking out writing-ink and not touching the printing, can +be used for restoring books where the margins have been written upon, +without attacking the text.</p> + +<p><span class="smcap">To Remove Ink Stains.</span>—Procure a two-ounce phial, put into it a +pennyworth of oxalic acid, and fill it up with warm water; place on the +<span class="pagenum" id="Page_214">[214]</span>stain a piece of white linen rag; shake the above solution, and then +pour a few drops of it on the linen rag stretched on the stain. This +should remove it entirely; but, very frequently, when logwood has been +used in manufacturing the ink, a reddish stain still remains. To remove +it, procure a solution of the chloride of lime, and apply it in the same +manner as directed for the oxalic acid. I can guarantee this, after +many trials.—W. J. G.</p> + +<p><span class="smcap">To Clean Leather Cases.</span>—The following is a cheap and excellent +plan to clean hat-cases, writing-desks, and any other leather +materials:—Simply, oxalic acid dissolved in warm water, and the article +cleansed with a piece of sponge. When dry, they are nearly equal to +new.—H. K.</p> + +<p><span class="smcap">To Clean Marble.</span>—Take two parts of common soda, one part of +pumice-stone, and one part of finely powdered chalk; sift it through a +fine sieve, and mix it with water; then rub it well all over the marble, +and the stains will be removed; then wash the marble over with soap +and water, and it will be as clean as it was at first.</p> + +<p><span class="smcap">To Clean Paper-Hangings.</span>—Cut into eight half-quarters a stale +quartern loaf; with one of these pieces, after having blown off all the +dust from the paper to be cleaned, by means of a good pair of bellows, +begin at the top of the room, holding the crust in the hand, and wiping +lightly downward with the crumb about half a yard at each stroke, till +the upper part of the hangings is completely cleaned all round; then +go again round, with the like sweeping stroke downward, always commencing +each successive course a little higher than the upper stroke +had extended till the bottom be finished. This operation, if carefully +performed, will frequently make very old paper look almost equal to +new. Great caution must be used not by any means to rub the paper +hard, nor to attempt cleaning it the cross or horizontal way. The dirty +part of the bread, too, must be each time cut away, and the pieces +renewed as soon as at all necessary.</p> + +<p><span class="smcap">To Clean Beads.</span>—Mix up a small quantity of soft soap, spirits of +turpentine, and powdered rotten-stone. Lay it on the beads with a rag, +and rub off with a bit of fine linen or leather.</p> + +<p><span class="smcap">To Restore Ivory.</span>—To bleach a card case, expose it to the sun in +a close glass shade, previously washing it in spirits of wine and water, +with a small quantity of soda in it. Allow it to dry very slowly in a +cool place before exposing it to the sun. But, under any circumstances, +carving in ivory is apt to split, and become unglued. For an ink spot, +try a little salt of sorrel.—M. C.</p> + +<p><span class="smcap">To Whiten Ivory, even that which has turned a Brown +Yellow.</span>—1. Slake some lime in water, put your ivory in that water, +after decanted from the ground, and boil it till it looks quite white. +2. To polish it afterwards, set it in the turner’s wheel, and, after having +worked it, take rushes and pumice-stones, subtile powder with water, +and rub it all till it looks perfectly smooth. Next to that, heat it by +turning it against a piece of linen, or sheepskin leather, and, when hot, +rub it over with a little whiting diluted in oil of olive; then with a +little dry whiting alone, and finally with a piece of soft white rag. +<span class="pagenum" id="Page_215">[215]</span>When all this is performed as directed, the ivory will look remarkably +white.—J. E. C.</p> + +<p><span class="smcap">To Clean Tea-trays.</span>—Do not pour boiling water over them, +particularly on japanned ones, as it will make the varnish crack and +peel off; but have a sponge wetted with warm water and a little soap if +the tray be very dirty, then rub it with a cloth; if it looks smeary, dust +on a little flour, then rub it with a dry cloth. If the paper tray gets +marked, take a piece of woollen cloth, with a little sweet oil, and rub it +over the marks; if anything will take them out, this will. Let the +urn be emptied and the top wiped dry, particularly the outside, for if +any wet be suffered to dry on it, it will leave a mark.—S.</p> + +<p><span class="smcap">Wax for Polishing Furniture.</span>—Melt bees’ wax in spirits of +turpentine, with a very small proportion of resin. When it is entirely +dissolved, dip in it a sponge, and wash the mahogany lightly over with +it. Immediately afterwards, rub it off with a clean soft cloth. For +carved furniture, spread the mixture on with a small soft brush, and rub +it off with another brush, a very little harder.—M. P.</p> + +<p><span class="smcap">A Hint for Housekeepers.</span>—A few drops of carbonate of ammonia +in a small quantity of warm rain water, will prove a safe and easy anti-acid, +&c., and will change, if carefully applied, discoloured spots upon +carpets, and indeed all spots, whether produced by acids or alkalies. If +one has the misfortune to have a carpet injured by whitewash, this will +immediately restore it.</p> + +<p><span class="smcap">To Sweeten Casks.</span>—When musty, it is best to unhead large casks +and whitewash them with quick-lime. Or they may be matched with +sulphur mixed with a little nitrate of potash, and afterwards well washed. +Small casks may be sweetened by washing them first with sulphuric +acid and then with clean water: afterwards let them be well swilled, +until the foul smell disappears.—J. W.</p> + +<p><span class="smcap">The Smell of New Paint.</span>—A bundle of old dry hay, wetted and +spread about, presents a multifarious absorbing surface for this, +especially if not on the floor only, but over pieces of furniture which +allow circulation of air, as chairs laid upon their faces, &c. Large +vessels of water, as trays and pans, are not uncommonly used, with good +effect; but the multiplied surfaces of the loose hay give it great +advantage. It must be kept wet, however, or at least damp, for the +oily vapour does not seem to be readily absorbed unless the air is kept +moist by evaporation.—J. P.</p> + +<p><span class="smcap">To Remove Black Stains from the Skin.</span>—Ladies that wear +mourning in warm weather are much incommoded by the blackness +it leaves on the arms and neck, and which cannot easily be removed, +even by soap and warm water. To have a remedy always +at hand, keep in the drawer of your wash-stand a box, containing a +mixture in equal portions of cream of tartar, and oxalic acid (<span class="smcap">poison</span>). +Get at a druggist’s half an ounce of each of these articles, and have +them mixed and pounded together in a mortar. Put some of this +mixture into a cup that has a cover, and if, afterwards, it become hard, +you may keep it slightly moistened with water. See that it is always +closely covered. To use it, wet the black stains on your skin with +<span class="pagenum" id="Page_216">[216]</span>the corner of a towel, dipped in water (warm water is best, but is not +always at hand). Then, with your finger, rub on a little of the mixture. +Then <i>immediately</i> wash it off with water, and afterwards with soap +and water, and the black stains will be visible no longer. This mixture +will also remove ink and all other stains from the fingers, and from +white clothes. It is more speedy in its effects if applied with warm +water. No family should be without it, but care must be taken to +keep it out of the way of young children, as, if swallowed, it is +poisonous.—J. L.</p> + +<p><span class="smcap">Incombustible Varnish for Wood.</span>—Equal parts of solutions of +alum and isinglass applied to where the flame acts, prevent its +burning, but do not hinder the transmission of heat. Liquids can +be boiled in a wooden vessel on a common fire, if this varnish be +applied to them.—X.—[The wood chars, though it does not flame.]</p> + +<p><span class="smcap">To Varnish Plaster Figures.</span>—Take half an ounce of tin, half +an ounce of bismuth, melt in a crucible, then add half an ounce of +mercury. When perfectly combined, remove the mixture from the +fire and let it cool. Mix with the white of an egg, and it forms a +beautiful varnish. The figure to be dipped in it, and polished when +dry.</p> + +<p><span class="smcap">Varnish for Harness.</span>—Take half a pound of India-rubber, +one gallon of spirits of turpentine, dissolve enough to make it into +a jelly by keeping almost new milk-warm: then take equal quantities +of good linseed oil (in a hot state) and the above mixture, incorporate +them well on a slow fire, and it is fit for use.—J. J.</p> + +<p><span class="smcap">A Varnish to Colour Baskets and old Straw Hats.</span>—Take +either red or black sealing wax: to every two ounces of sealing wax +add one ounce of rectified spirits of wine; pound the wax fine, then +sift it through a fine lawn sieve, till you have made it extremely +fine; put it into a large phial with spirits of wine, shake it, let it +stand near the fire forty-eight hours, shaking it often; then with a +brush, a <i>hog’s-bristle</i> brush, lay it all over the baskets. Let it dry, +and repeat the application a second time.—J. T. T.</p> + +<p><span class="smcap">To Polish Varnish.</span>—Take two ounces of tripoli powdered, put +it in an earthen pot, with water to cover it; then take a piece of +white flannel, lay it over a piece of cork or rubber, and proceed to +polish the varnish, always wetting it with the tripoli and water. It +will be known when the process is finished by wiping a part of the +work with a sponge, and observing whether there is a fair even gloss. +When this is the case, take a bit of mutton suet and fine flour, and +clean the work.—W. G.</p> + +<p><span class="smcap">To make White Varnish.</span>—The white varnish used for toys +is made of sandarac, eight ounces; mastic, two ounces; Canada +balsam, four ounces; alcohol, one quart. This is white, drying, and +capable of being polished when hard. Another varnish, for objects +of the toilet, such as work-boxes, card-cases, &c., is made of gum +sandarac, six ounces; elemi (genuine), four ounces; animi, one ounce; +camphor, half an ounce; rectified spirit, one quart. Melt slowly. +These ingredients may, of course, be lessened in proportion.</p> + +<p><span class="pagenum" id="Page_217">[217]</span></p> + +<p><span class="smcap">A Varnish for Wood that will resist the action of +Boiling Water.</span>—Our readers will find the following receipt +extremely useful:—Take a pound and a half of linseed oil, and +boil it in a copper vessel, not tinned, suspending in the oil a +small linen bag, containing five ounces of litharge and three ounces +of minium, both pulverised, taking care that the bag does not touch +the bottom of the vessel. Continue the ebullition till the oil acquires +a deep brown colour; then take out the bag, and substitute another +bag containing a clove of garlic. Continue the ebullition, and renew +the garlic seven or eight times, or else put the whole in at once. Then +throw into the vessel a pound of yellow amber, after having melted +it in the following manner. To a pound of well pulverised amber +add two ounces of linseed oil, and place the whole on a strong fire. +When the fusion is complete, pour it boiling hot into the prepared +linseed oil, and let it continue to boil for two or three minutes, stirring +it well. Let it rest, decant the composition, and preserve it, when +cold, in well-stopped bottles. After having polished the wood on +which this varnish is to be applied, the wood is to have the desired +colour given to it; for example, for walnut-tree, a slight coat of a +mixture of soot with oil of turpentine. When this colour is perfectly +dry, lay on a coat of varnish with a fine sponge, in order to distribute +it equally. Repeat these coats four times, always taking care to let +one coat dry before the next is applied.</p> + +<p><span class="smcap">Corrective of Bad Water.</span>—Five drops of sulphuric acid put +into a full quart of bad water, will cause the noxious particles to fall +to the bottom. The water should stand two hours; pour off about +three parts for use, and throw the rest away.</p> + +<p><span class="smcap">Glue made Waterproof.</span>—Soak glue in water till it is soft, then +melt it in linseed oil, assisted with a gentle heat. This glue is not +acted upon by water or damp.—X.</p> + +<p><span class="smcap">Waterproof Boots.</span>—Boots and shoes may be rendered impervious +to water by the following composition: Take three ounces of spermaceti, +and melt it in a pipkin, or other earthen vessel, over a slow fire: add +thereto six drachms of India-rubber, cut into slices, and these will +presently dissolve. Then add of tallow eight ounces, hog’s lard two +ounces, amber varnish four ounces. Mix, and it will be fit for use +immediately; the boots or other material to be treated, are to receive +two or three coats with a common blacking brush, and a fine polish +is the result.</p> + +<p><span class="smcap">Waterproof Cloth.</span>—Brush the cloth first with a solution of +isinglass, and when dry with a solution of nutgalls. This last solution +changes the gelatinous mass of isinglass into a true leather. Instead +of isinglass use common glue and afterwards a tincture or infusion +of catechu. These receipts will scarcely do with light colours. Rub +the cloth over on the wrong side with India-rubber varnish, or India-rubber +dissolved by heat in spirits of turpentine. Brush over the +wrong side of the cloth with a solution of isinglass, alum, and soap. +Brush over the wrong side with soap-suds, and afterwards with a +solution of alum.</p> + +<p><span class="pagenum" id="Page_218">[218]</span></p> + +<p><span class="smcap">A Fireproof and Waterproof Cement.</span>—To half a pint of +milk put an equal quantity of vinegar, in order to curdle it; then +separate the curd from the whey, and mix the whey with the whites of +four or five eggs, beating the whole well together. When it is well +mixed, add a little quick-lime through a sieve, until it has acquired the +consistence of a thick paste. With this cement, broken vessels and +cracks of all kinds may be mended. It dries quickly, and resists the +action of fire and water. I have recommended this receipt to several +friends, who have found it very satisfactory.—H.</p> + +<p><span class="smcap">Chinese Method of Waterproofing Cloth.</span>—By the following +very simple process it is said that the Chinese render not only the +strongest cloth, but even the finest muslin, waterproof, without injuring +the appearance or quality of the article. The composition is composed +of half an ounce of white wax in a pint of spirits of turpentine. In a +sufficient quantity of the mixture immerse the goods intended to be +rendered waterproof, and then hang them in the open air till they +become perfectly dry. This is all the process necessary for accomplishing +so desirable a purpose; against which, however, may be objected, +perhaps, the expense, and the unpleasant smell of the turpentine. But +this latter objection can be remedied by using equal parts of spirits of +wine and oil of wormwood, which is said to dissipate the smell of the +turpentine; but the former, it is not to be denied, must necessarily be +augmented.—[A. P. has favoured us with the above, but has not tried it.]</p> + +<p><span class="smcap">Rust.</span>—The preservation of iron and steel from rust is a very +important consideration in domestic economy. The following plan of +doing this is very little known, and is far superior to any other:—Add +to a quart of cold water half a pound of quick-lime; let this stand until +the top is perfectly clear; pour off the clear liquid, and stir up with it a +quantity of olive oil, until the mixture becomes a thick cream, or rather +assumes the consistence of butter which has been melted for the table, +and has become cold. Rub the iron or steel which is to be put by with +this mixture, and then wrap it up in paper. Knives and other steel +articles treated in this way will not acquire the slightest rust. If the +nature of the articles will not admit of their being wrapped up in paper, +they will remain free from rust by covering them more thickly with the +mixture.</p> + +<p><span class="smcap">To preserve Steel Pens from Corrosion.</span>—Dip them for a few +moments in ethereal solution of gold. This covers them with a film of +pure metallic gold, which prevents the ink acting upon the steel.</p> + +<p><span class="smcap">To soften Old Putty.</span>—In removing old or broken panes from a +window, it is generally very difficult to get off the hard dry putty that +sticks round the glass and its frame. Dip a small brush in a little +nitric or muriatic acid (to be obtained at the druggist’s), and go over +the putty with it. Let it rest a while, and it will soon become so soft +that you can remove it with ease. I have found this plan very successful.—H. B.</p> + +<p><span class="smcap">To remove the Smell of Paint.</span>—Take three or four broad tubs +(such, for instance, as hold about eight gallons), fill them with cold +water, and put into each an ounce of vitriolic acid, which you can +<span class="pagenum" id="Page_219">[219]</span>obtain from a druggist. Place these tubs near the wainscot, in a newly +painted room. This water will absorb and retain the effluvium of the +paint. Next day fill the tubs with fresh water, and add to each another +ounce of vitriolic acid. Repeat this a third day, and on the fourth the +smell of the paint will not be perceptible.</p> + +<p><span class="smcap">An excellent Pen Wiper.</span>—Procure two-pennyworth of small +shot, (the smaller the better,) put them into a phial with the neck +broken off; every time you wish to clean your pen, rub it up and down +two or three times in the shot. This will clean it directly, and the shots +will last a lifetime. The simple plan here suggested cleans steel pens +ten times better than cloth wipers do: I have tested its utility very +frequently.—C.</p> + +<h3>INJURIES AND DEATHS FROM THE INFLAMMABILITY OF FEMALE CLOTHING.</h3> + +<p>The total number of persons who died in the United Kingdom from +burns and scalds during the year 1858, was <i>three thousand one hundred +and twenty-five</i>. Of these no small proportion consisted of ladies and +children, who met their deaths through their clothes catching fire. +Neither number nor rank is wanting to emphasise the precautions +suggested by sad calamities arising from the habitual employment of +light and combustible attire. One of the most recent victims was the +Countess St. Marsault, lady of honour to the Princess Clotilde, who died +at Paris from the effects of burns which she had received while endeavouring +to save another lady, whose dress had ignited at a ball. Even +royalty has not escaped these perils; and the severe burns some time +since suffered by the Princess Frederick William of Prussia, owing to +the ignition of her dress while she was in the act of sealing a letter, +led to the institution of the latest and most successful inquiries into +means for preventing the ignition of light textile fabrics. Her Majesty +has taken interest in the subject, and experiments have been made at +her express command.</p> + +<p>Messrs. Kersmann & Oppenheim recommend the employment of a +solution of tungstate of soda; but this salt, in the state in which it is +ordinarily supplied to the public, produces a slight discoloration of the +fabric—a fatal objection to its use by ladies who are scrupulously +particular upon the appearance of their vestures. Messrs. Johnson & +Sons, of 18A, Basinghall Street, have experimented upon the tungstate +of soda, and succeeded in producing a refined preparation of it, which +may be employed without the slightest risk of injury to the whiteness, +texture, or colours of the fabric.</p> + +<p>At a recent <i>conversazione</i> of the Medical Society of London, Messrs. +Johnson exhibited pieces of muslin which had been prepared with a +solution of the tungstate of soda, and other portions free from such +preparation. Strips of these were submitted to the action of fire, and +it was found that the prepared muslin merely charred slowly, while the +unprepared burst immediately into flame. Similar experiments were +<span class="pagenum" id="Page_220">[220]</span>recently exhibited at Guy’s Hospital, upon various materials, with the +most perfect success.</p> + +<p>It is stated by Messrs. Johnson that one pennyworth of this preparation, +used with the starch employed in getting up a muslin dress, +will render it certainly uninflammable. An easy means of prevention of +a serious evil being thus placed within the reach of the humblest +persons, is it not the duty of ladies generally to command and recommend +its employment? We have no desire to restrict the exercise +of taste in matters of fashion; we seek not to curtail those ample +folds in which ladies may recognise the acme of grace and beauty: +but we must suggest that while they are allowed to exercise a reasonable +pride of dress, they cannot be released from the moral consideration +that the gratification of that pride should not be suffered to +endanger the lives of themselves and their associates, and to plunge +families into mourning perhaps at the very moment when social +happiness is most complete.</p> + +<p>Johnson’s prepared tungstate of soda may, we believe, be obtained +at the chemist’s, with directions for its use. If not yet introduced, +it soon must be, as the result of general and frequent inquiry; and +we strongly recommend ladies to employ it, not only for those articles +of personal attire which are liable to come into contact with flame, +but for bed and window hangings, blinds, and other household +draperies that may accidentally ignite. The only caution that we +know of as necessary to be observed in connection with this preparation +is, that it should not be employed for those parts of clothing +which infants are liable to suck.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_221">[221]</span></p> + +<h2 class="nobreak" id="SUMMER_AND_WINTER_BEVERAGES">SUMMER +AND WINTER BEVERAGES.</h2> + +</div> + +<h3>SUMMER BEVERAGES.</h3> + +<p><span class="smcap">Bottled Ginger Beer.</span>—One gallon of boiling water; one pound +of loaf sugar; one ounce of best ginger, bruised; one ounce of cream +of tartar (or a lemon sliced). Stir them up until the sugar is dissolved, +let it rest until the heat falls to the warmth of new milk; then add +one table-spoonful of good yeast, poured on to a bit of bread, and set +in the middle of the pan floating in the mixture. Cover with a cloth, +and stand for twenty-four hours; then strain and put into bottles, filling +each only about three parts. Cork tightly, and tie down; in warm +weather it will be ready to drink in two days. The above will make +fifteen to eighteen bottles, and costs 8d. or 10d.</p> + +<p><span class="smcap">Another.—A Better Article, in larger quantity.</span>—White +sugar, twenty pounds; lemon or lime juice, eighteen ounces; honey, +one pound; bruised ginger, twenty-two ounces; water, eighteen gallons. +Boil the ginger in three gallons of the water for half an hour; +then add the sugar, the juice, and the honey, with the remainder of +the water, and strain through a cloth. When cold, add the white of +one egg, and half an ounce of essence of lemon. Stand four days, +then bottle. This is first-rate, and will keep many months.</p> + +<p><span class="smcap">Another Receipt for Ginger Beer.</span>—One ounce of ginger, well +bruised, and boiled in four quarts of water, with the skins of two +lemons; when boiled, add the juice of the lemons, with one ounce of +cream of tartar, and one pound and a half of lump sugar. Stir all well +together; then put four quarts of cold water to it, and when lukewarm, +add the whites of two eggs, beaten to a strong froth, with two table-spoonfuls +of fresh yeast; let it ferment two or three hours, then bottle, +and cork it tightly. It will be ready for use in twelve hours.—[The +above receipt may be relied upon.]</p> + +<p><span class="smcap">Ginger Beer Powders.</span>—Powdered lump sugar, four ounces; +carbonate of soda, five drachms; powdered ginger, one drachm. Mix +these ingredients well together, divide into twelve equal parts—put +each into a <i>blue</i> paper. Tartaric acid, one ounce; divide into twelve +equal parts—put each into a <i>white</i> paper. Dissolve the contents of +one of the blue and one of the white papers, each in half a glass of +spring water. Pour one into the other, and drink while effervescing. +<span class="pagenum" id="Page_222">[222]</span>[I have used this for many years, and have given it to many of my +messmates.—T. J. L., Midshipman, R. N.] The tartaric acid may +(if preferred) be thrown into the glass of the other mixture, which +should then be nearly full. This plan prolongs the effervescence. +Cost, 7d.</p> + +<p><span class="smcap">Soda Powders.</span>—Carbonate of soda, thirty grains in each blue +paper; tartaric acid, twenty-five grains in each white paper. Mix +as ginger beer powders.</p> + +<p><span class="smcap">Seidlitz Powders (Aperient).</span>—Tartrate of soda, two drachms; +carbonate of soda, two scruples; mix and put it in a <i>blue</i> paper; +tartaric acid, thirty-five grains, to be put in <i>white</i> paper. Mix in half +a pint of water.</p> + +<p><span class="smcap">Another.—May be kept in one Bottle.</span>—Tartrate of soda, three +ounces; carbonate of ditto, one ounce; tartaric acid, one ounce; white +sugar, four ounces; all in fine powder, well dried separately; mix +well, add five drops essence of lemon; pass through a sieve, and put +into a clean dry bottle. A dessert-spoonful to a glass of water. +Cost, 1s. 4d., if mixed at home.</p> + +<p><span class="smcap">Spruce Beer Powders.</span>—Powdered white sugar, three ounces; +essence of spruce, forty drops; carbonate of soda, five drachms and +a scruple. Mix, and divide into two <i>blue</i> papers. Tartaric acid, six +drachms; wrap in twelve <i>white</i> papers. Mix as ginger beer powders. +Cost, 8d.</p> + +<p><span class="smcap">Portable Lemonade.</span>—Tartaric or citric acid, one ounce; finely +powdered lump sugar, half a pound; essence of lemon, twenty drops. +Mix. Two or three tea-spoonfuls make a capital glass of lemonade. +Cost, 8d., with tartaric acid; 1s. with citric acid.</p> + +<p><span class="smcap">Orangeade.</span>—Squeeze out the juice of an orange, pour boiling water +on a little of the peel, and cover it close. Boil water and sugar to a +thin syrup, and skim it. When all are cold, mix the juice, the infusion, +and the syrup, with as much more water as will make a rich drink. +Strain through a jelly-bag, and ice.</p> + +<p><span class="smcap">Ginger Lemonade.</span>—Boil twelve pounds and a half of lump sugar +for twenty minutes in ten gallons of water; clear it with the whites +of six eggs. Bruise half a pound of common ginger, boil with the +liquor, and then pour it upon ten lemons pared. When quite cold, +put it in a cask, with two table-spoonfuls of yeast, the lemons sliced, +and add half an ounce of isinglass. Bung up the cask the next day. +It will be ready to bottle in three weeks, and to drink in another +three weeks.</p> + +<p><span class="smcap">Hippocras.</span>—Digest for three days half a drachm of mace, ginger, +cloves, nutmegs, and galingale, in three quarts of Lisbon wine, and +also carraway; add an ounce of cinnamon. Strain, and mix twenty +ounces of white sugar with the liquor.</p> + +<p><span class="smcap">Imperial, Bottled.</span>—Pour a pint of boiling water on a drachm of +cream of tartar, flavour with lemon-peel and sugar, and bottle.</p> + +<p><span class="smcap">Imperial Drink.</span>—Put half an ounce of cream of tartar, four ounces +of white sugar, and three ounces of orange-peel, into a pan; pour three +pints of boiling water on, strain, and cool.</p> + +<p><span class="pagenum" id="Page_223">[223]</span></p> + +<p><span class="smcap">Imperial Pop.</span>—Take three ounces of cream of tartar, an ounce of +bruised ginger, a pound and a half of white sugar, an ounce of lemon-juice, +and pour a gallon and a half of boiling water on them; add +two table-spoonfuls of yeast. Mix, bottle, and tie down the corks as +usual.</p> + +<p><span class="smcap">King Cup.</span>—Take the rind and juice of a lemon, a lump of sugar, +a small piece of bruised ginger, and pour on them about one pint +and a half of boiling water; when cold, strain, add a wine-glassful of +sherry, and ice.</p> + +<p><span class="smcap">Lait Sucre.</span>—Boil a pint of milk, sweeten with white sugar, and +flavour with lemon.</p> + +<p><span class="smcap">Lemonade.</span>—Take sixteen lemons, pare thin, cut in halves, squeeze +well, and throw all into a pan; add a pound and a half of white sugar, +a gallon of boiling water, and five table-spoonfuls of white wine (four +if sherry); mix, strain, and cool.</p> + +<p><span class="smcap">Lemonade au Lait.</span>—Take half a pint of lemon-juice, the same +of white wine, three-quarters of a pound of loaf sugar, and a quart +of boiling water; mix, and when cold add a pint of <i>boiling</i> milk; let +it stand twelve hours, then pour through a jelly-bag. This makes two +quarts; and about seven lemons will produce half a pint of juice.</p> + +<p><span class="smcap">Appleade.</span>—Cut two large apples in slices, and pour a quart of +boiling water on them, strain well and sweeten. To be drunk when +cold or iced.</p> + +<p><span class="smcap">Raspberry Vinegar.</span>—Put a pound of fine fruit into a bowl, pour +upon it a quart of the best white-wine vinegar, next day, strain the +liquor on a pound of fresh raspberries; the following day do the +same, but do not squeeze the fruit, only drain the liquor as dry as +you can. Bottle, and cork well, then cover the corks with bottle +cement.</p> + +<p><span class="smcap">Apricot Effervescing Drink.</span>—Take a pint of the juice of +bruised apricots, filter until clear, and make into a syrup with half a +pound of sugar, then add one ounce of tartaric acid, bottle, and cork +well. For a tumbler three parts full of water, add two table-spoonfuls +of the syrup, and a scruple of carbonate of soda, stir well, and +drink while effervescing.</p> + +<p><span class="smcap">Barley Water.</span>—1. Pick clean, and wash well a handful of common +barley, then simmer gently in three pints of water with a bit +of lemon-peel. Prepared thus, it does not nauseate like pearl-barley +water. 2. Take two ounces and a half of pearl-barley: wash well, +then add half a pint of water, and boil for a little time, throw away +the liquor, pour four imperial pints of boiling water on the barley, +boil down to two pints, strain, flavour with sugar, and lemon-peel, +if wished.</p> + +<p><span class="smcap">Barley Water, Compound.</span>—Boil two pints of barley water, and +a pint of water together, with two ounces and a half of sliced figs, +half an ounce of liquorice root sliced and bruised, and two ounces +and a half of raisins. Reduce to two pints, and strain.</p> + +<p><span class="smcap">Beer, Spruce, Powders.</span>—See previous page.</p> + +<p><span class="smcap">Beer, Treacle.</span>—Take a pound and a half of hops, and boil in +<span class="pagenum" id="Page_224">[224]</span>thirty-six gallons of water for an hour, then add fourteen pounds of +treacle, and a little yeast to work it; ferment and bottle.</p> + +<p><span class="smcap">Brown Spruce Beer.</span>—Pour four gallons of cold water into a +nine-gallon barrel, then add four gallons more, quite boiling, and six +pounds of molasses, with about eight or nine table-spoonfuls of the +essence of spruce, and on its getting a little cooler, the same quantity +of good ale yeast. Shake the barrel well, then leave with bung +out for three days; bottle in stone bottles, cork well, wire carefully, +pack in sand, and it will be fit to drink in two weeks.</p> + +<p><span class="smcap">Capillaire, Mock.</span>—1. Take three pounds and a half of loaf sugar, +three-quarters of a pound of coarse sugar, two whites of eggs well +beaten with the shells, boil together in a pint and a half of water, +and skim carefully. Then add an ounce of orange-flower water, strain +and put into <i>perfectly dry</i> bottles. When cold, mix a table-spoonful +or two of this syrup in a little warm or cold water. 2. Mix two +tea-spoonfuls of curaçoa with a pint of syrup. 3. Boil a quart of water +well, add three pounds of white sugar, the white of an egg; skim, +and boil to a syrup; then add, while warm, four table-spoonfuls of +orange-flower water, strain, and use the same as the others.</p> + +<p><span class="smcap">Capillaire, True.</span>—Take forty-eight grains of Canadian maiden-hair +(<i>adiantum pedatum</i>), six drams of boiling water, and an ounce +and twenty grains of white sugar. Infuse two-thirds of the maiden-hair +in the water, strain, dissolve the sugar in the infusion. Clarify +with the white of egg, pour it over the remainder of the maiden-hair, +placed in a water-bath, digest for two hours, and strain the +syrup. For large quantities the proportions are:—Maiden-hair, 192 +parts. Boiling water, 1500 parts. White sugar, 2000 parts.</p> + +<p><span class="smcap">Cherry Drink.</span>—Prepare the same as apricot, substituting the +cherry juice for the other fruit.</p> + +<p><span class="smcap">Cobbler, Sherry.</span>—Take some very fine and clean ice, break into +small pieces, fill a tumbler to within an inch of the top with it, put +a table-spoonful of plain syrup, capillaire, or any other flavour—some +prefer strawberry—add the quarter of the zest of a lemon, and +a few drops of the juice. Pill with sherry, stir it up, and let it stand +for five or six minutes. Sip it gently through a straw.</p> + +<p><span class="smcap">Cool Tankard.</span>—Put into a quart of mild ale a wine-glassful of +white wine, the same of brandy and capillaire, the juice of a lemon, +and a little piece of the rind. Add a sprig of borage or balm, a +bit of toasted bread and nutmeg grated on the top.</p> + +<p><span class="smcap">Cranberry Drink.</span>—Put a tea-cupful of cranberries into a cup of +water, and mash them. Boil, in the mean time, two quarts of water +with one large spoonful of oatmeal, and a bit of lemon-peel; add the +cranberries and sugar (but not too much, otherwise the fine sharpness +of the fruit will be destroyed), a quarter of a pint of white wine, or +less, according to taste; boil for half an hour, and strain.</p> + +<p><span class="smcap">Curds and Whey—Cheap Method.</span>—Add six grains of citric acid +to a wine-glassful of milk, and the result will be a pleasant acidulous +whey, and a fine curd.</p> + +<p><span class="smcap">Curds and Whey—Italian Method.</span>—Take several of the rough +<span class="pagenum" id="Page_225">[225]</span>coats that line the gizzards of turkeys and fowls, cleanse from the +dirt, rub well with salt, and hang them up to dry; when required +for use, break off some of the skin, pour boiling water on, digest +for eight or nine hours, and use the same as rennet.</p> + +<p><span class="smcap">Currant Water.</span>—Take a pound of currants, and squeeze into a +quart of water; put in four or five ounces of pounded sugar. Mix +well, strain, and ice, or allow to get cold.</p> + +<p><span class="smcap">Drink Divine.</span>—Mix a bottle of cider, half a bottle of perry, +and the same of sherry, with half a gill of brandy, then add a sliced +lemon, the rind pared as thin as possible, and a toasted biscuit, which +is to be added to the liquor as hot as possible. Drink iced, or +cooled.</p> + +<p><span class="smcap">Eau Sucre.</span>—Dissolve sugar in boiling water, and drink cold.</p> + +<p><span class="smcap">Effervescing Lemonade.</span>—Boil two pounds of white sugar with +a pint of lemon-juice, bottle and cork. Put a table-spoonful of the +syrup into a tumbler about three parts full of cold water, add twenty +grains of carbonate of soda, and drink quickly.</p> + +<p><span class="smcap">Flap.</span>—Put a little brandy in a tumbler, and add a bottle of soda-water.</p> + +<p><span class="smcap">Ginger Beer, Bottled.</span>—See previous page.</p> + +<p><span class="smcap">Ginger Beer, Indian.</span>—To ten quarts of boiling water, add two +ounces of pounded ginger, one ounce of cream of tartar, two limes, +and two pounds of sugar. Stir until cold, then strain through flannel +until quite clear, adding a pint of beer, and four wine-glassfuls of +good toddy. Bottle, tie down the corks, shake each bottle well for +some time, place them upright, and they will be fit to drink the next +day. This does not keep long.</p> + +<p><span class="smcap">Supreme Nectar.</span>—Put into a nine-gallon cask six pounds of +moist sugar, five ounces of bruised ginger, four ounces of cream of +tartar, four lemons, eight ounces of yeast, and seven gallons of boiling +water. Work two or three days, strain, add brandy one pint, bung +very close, and in fourteen days bottle, and wire down.</p> + +<p><span class="smcap">Tamarind Drink.</span>—Boil three pints of water with an ounce and +a half of tamarinds, three ounces of currants, and two ounces of +stoned raisins, till about a third has evaporated. Strain, add a bit of +lemon-peel, which is to be removed in half an hour, then cool.</p> + +<p><span class="smcap">White Spruce Beer.</span>—Take six pounds of white sugar, four ounces +of essence of spruce, ten gallons of boiling water, and an ounce of +yeast. Work the same as in making ginger beer, and bottle immediately +in half pints. Brown spruce beer is made with treacle instead +of sugar.</p> + +<h3>WINTER BEVERAGES.</h3> + +<p><span class="smcap">Aleberry.</span>—Mix two large spoonfuls of fine oatmeal in sufficient +sweet small beer, two hours previous to using it; strain well, boil, and +sweeten according to taste. Pour into a warm jug, add wine, lemon-juice, +and nutmeg to taste, and serve hot with thin slips of toast or +rusks.</p> + +<p><span class="pagenum" id="Page_226">[226]</span></p> + +<p><span class="smcap">Ale, Mulled.</span>—Boil a pint of good sound ale with a little grated +nutmeg and sugar. Beat up three eggs, and mix them with a little +cold ale; then add the hot ale to it gradually, and pour backwards +and forwards from one vessel to the other several times, to prevent its +curdling. Warm, and stir till it thickens, then add a table-spoonful of +brandy, and serve hot with toast.</p> + +<p><span class="smcap">Arrack, Mock.</span>—Take a scruple (twenty grains) of benzoic acid, +and add to a quart of rum. Prepare punch with it.</p> + +<p><span class="smcap">Athol Brose.</span>—Add two wine-glassfuls of Scotch whisky to a +wine-glassful of heather-honey; mix well, and then stir in a well-beaten +new-laid egg.</p> + +<p><span class="smcap">Bang.</span>—Take a pint of cider, and add to a pint of warm ale; +sweeten with treacle or sugar to taste, grate in some nutmeg and +ginger, and add a wine-glassful of gin or whisky.</p> + +<p><span class="smcap">Bishop.</span>—Take three smooth-skinned and large Seville oranges, +and grill them to a pale brown colour over a clear slow fire; then +place in a small punch-bowl that will about hold them, and pour over +them half a pint from a bottle of old Bordeaux wine, in which a pound +and a quarter of loaf sugar is dissolved; then cover with a plate, and +let it stand for two days. When it is to be served, cut and squeeze +the oranges into a small sieve placed above a jug containing the +remainder of the bottle of sweetened Bordeaux, previously made very +hot, and if when mixed it is not sweet enough, add more sugar. Serve +hot in tumblers. Some persons make Bishop with raisin or Lisbon +wine, and add mace, cloves, and nutmegs, but it is not the proper way.</p> + +<p><span class="smcap">Cardinal</span> is made the same way as Bishop, substituting old Rhenish +wine for the Bordeaux.</p> + +<p><span class="smcap">Clary, Mock.</span>—Warm a bottle of claret, sweeten with honey, and +add allspice and cloves to taste. Serve hot.</p> + +<p><span class="smcap">Crambambull.</span>—Take two bottles of light porter or ale, and boil +them in a pan. Then put into the liquor half a pint of rum, and from +half a pound to a pound of loaf sugar. After this has been boiling +for a few minutes, take the whole from the fire, and put into the mixture +the whites and the yolks of from six to eight eggs, previously well +whisked; stir the whole for a minute or two, and pour it into a punch-bowl, +to be drunk out of tumblers. It tastes well hot or cold.</p> + +<p><span class="smcap">Caudle.</span>—1. Make half a pint of fine gruel with “Robinson’s Patent +Groats,” add a piece of butter the size of a large nutmeg, a table-spoonful +of brandy, the same of white wine, a little grated nutmeg and lemon-peel, +and serve hot. 2. Put three quarts of water into a pot, set over +the fire to boil; mix smooth as much oatmeal as will thicken the whole +with a pint of cold water, and when the water boils, pour in the +thickening, and add about twenty peppercorns finely powdered. Boil +till pretty thick, then add sugar to taste, half a pint of good ale, and a +wine-glassful of gin, all warmed up together. Serve hot.</p> + +<p><span class="smcap">Caudle, Brown.</span>—Take a quart of water, mix in three table-spoonfuls +of oatmeal, a blade of mace, and a small piece of lemon-peel; let it +boil about a quarter of an hour, skimming and stirring it well, but +taking care that it does not boil over. When done, strain through a +<span class="pagenum" id="Page_227">[227]</span>coarse sieve, sweeten to taste, add a little grated nutmeg, a pint of good +sweet ale, and half a pint of white wine; then serve hot.</p> + +<p><span class="smcap">Caudle, Cold.</span>—Boil a quart of spring water, when cold, add the +yolk of an egg, the juice of a small lemon, six table-spoonfuls of raisin +wine, and sugar to taste.</p> + +<p><span class="smcap">Caudle, Flour.</span>—Take a dessert-spoonful of fine flour, and rub it +into a smooth batter, with five table-spoonfuls of spring water. Put a +quarter of a pint of new milk into a saucepan, set over the fire, with +two lumps of sugar, and when it boils, stir the flour and water gradually +into it, and keep stirring for twenty minutes over a slow fire. Nutmeg +or ginger may be grated in, if thought proper.</p> + +<p><span class="smcap">Caudle, Flummery.</span>—Put half a pint of fine oatmeal into a quart +of spring water, and let it stand all night. In the morning stir it well, +and strain through a coarse sieve into a skillet or saucepan, then add +two blades of mace and some grated nutmeg; set on the fire, keep +stirring, and let it boil for a quarter of an hour, when if too thick, add +a little more water, and let it boil a few minutes longer; then add +half a pint of white wine, a table-spoonful of orange-flower water, the +juice of a lemon, the same of an orange, sugar to taste, and a piece +of butter about the size of a walnut; warm the whole together, thicken +with the yolk of a well-beaten egg, and drink hot.</p> + +<p><span class="smcap">Caudle, Oatmeal.</span>—Take a quart of ale, a pint of stale beer, and +a quart of water; mix all together, and add a handful of fine oatmeal, +six cloves, two blades of mace, some nutmeg, and eight allspice berries +bruised. Set over a slow fire, and let it boil for half an hour, stirring +it well all the time; then strain through a coarse sieve, add half a +pound of sugar, or to taste, a piece of lemon-peel. Pour into a pan, +cover close, and warm before serving.</p> + +<p><span class="smcap">Caudle, Tea.</span>—Make a pint of strong green tea, pour it into a +saucepan, and set over a slow fire. Beat the yolks of two eggs +well, and mix with half a pint of white wine, some grated nutmeg, +and sugar to taste; then pour into the saucepan, stir well until +hot, and serve.</p> + +<p><span class="smcap">Caudle, Rice.</span>—Make the same as flour caudle, using ground rice +instead of flour, and when done, add cinnamon and sugar to taste, +and a wine-glassful of brandy.</p> + +<p><span class="smcap">Caudle, White.</span>—Mix two table-spoonfuls of fine oatmeal in a +quart of water, two hours before using it, strain through a sieve and +boil it, then sweeten with sugar, and season with lemon-juice and nutmeg.</p> + +<p><span class="smcap">Devilled Ale.</span>—Cut a slice of bread about an inch thick, toast +and butter it, then sprinkle with cayenne pepper and ginger, and +place in the bottom of a jug, add a pint of warm ale, and sugar to +taste.</p> + +<p><span class="smcap">Egg-Flip.</span>—To make a quart of flip, put the ale on the fire to +warm, and beat up three or four eggs with four ounces of moist +sugar; remove the froth of the ale, while on the fire, until it begins +to boil, mix the froth with the sugar and eggs, add grated nutmeg +or ginger to taste, and a gill of rum. When the ale boils, stir it gradually +into the eggs and rum, until quite smooth, then serve.</p> + +<p><span class="pagenum" id="Page_228">[228]</span></p> + +<p><span class="smcap">Egg Wine.</span>—Beat up an egg and mix it with a table-spoonful of +spring water. Put a wine-glassful of white wine, half a glass of +spring water, and sugar and nutmeg to taste, into a small saucepan, +place over a slow fire, and when it boils add it gradually to the egg, +stirring well; then return the whole to the saucepan, and place +over the fire again, stir for a minute, remove, and serve with toast. +If it boils when placed on the fire a second time, it will curdle.</p> + +<p><span class="smcap">Elder Wine, Mulled.</span>—Put sufficient wine into a saucepan, +warm over the fire, and if requisite add sugar, spice or water. When +warmed, serve with thin slips of toast or rusks.</p> + +<p><span class="smcap">Hot Purl.</span>—Put a quart of mild ale into a saucepan, add a table-spoonful +of grated nutmeg, and place over a slow fire until it nearly +boils. Mix a little cold ale with sugar to taste, and, gradually, two +eggs well beaten; then add the hot ale, stirring one way to prevent +curdling—and a quarter of a pint of whisky. Warm the whole again, +and then pour from one vessel into another till it becomes smooth.</p> + +<p><span class="smcap">Jingle.</span>—Roast three apples, grate some nutmeg over them, add +sugar to taste, and place in a quart jug, with some slices of toasted +plumcake; make some ale hot, and fill up the jug, then serve.</p> + +<p><span class="smcap">Oxford Nightcap.</span>—Take half a tumbler of tea, made as usual +with sugar and milk, add a slice of lemon, a wine-glass of new milk, +and the same of rum or brandy; beat up a new-laid egg, and add +to the whole while warm.</p> + +<p><span class="smcap">Poor Man’s Drink.</span>—Take two quarts of water, and place in a +saucepan with four ounces of pearl-barley, two ounces of figs +split, two ounces of stoned raisins, and an ounce of root-liquorice +sliced; boil all together till only a quart remains; then strain, and +use as a drink.</p> + +<p><span class="smcap">Pope</span> is made the same as Bishop, substituting “Tokay” for Bordeaux.</p> + +<p><span class="smcap">Posset, Ale.</span>—Boil a pint of new milk with a slice of toasted bread, +sweeten a bottle of mild ale, and pour it into a basin with nutmeg +or other spice, add the boiling milk to it, and when the head rises, +serve.</p> + +<p><span class="smcap">Posset, Cold.</span>—Take a pint of cream, half a pint of white wine, +the juice of half a lemon, and the peel rasped into it. Sweeten the +cream and wine, put the latter into a basin, and then pour the cream +from a height into the basin, stirring both well all the time; remove +the froth, let it remain for a day in lukewarm water if the weather is +cold, and then serve.</p> + +<p><span class="smcap">Posset, Jelly.</span>—Take eight eggs, leave out the whites of four, +and beat all the remainder well together in a basin; then add half +a pint of white wine, a little strong ale (to taste), and sugar: put into +a saucepan, and set over a slow fire, stirring all the time. Boil a pint +of milk with a little nutmeg and cinnamon, just enough to flavour +it, and, when the eggs and wine are hot, add the boiling milk to it; +then remove from the fire, pour into a punch-bowl, cover with a +plate for half an hour, then sprinkle the top with pounded sugar +and serve.</p> + +<p><span class="pagenum" id="Page_229">[229]</span></p> + +<p><span class="smcap">Posset, Lemon.</span>—Steep the rind of a lemon pared thin, in a pint of +sweet white wine two hours before required, add the juice of one lemon, +and sugar to taste; put it in a bowl with a quart of milk or cream, +and whisk one way till very thick. This will fill twenty glasses, +which may be filled the day before required.</p> + +<p><span class="smcap">Posset, Orange.</span>—Take the crumb of a penny loaf grated fine, +and put it into a pint of water, with half the peel of a Seville orange +grated, or sugar rubbed upon it. Boil all together, till it looks thick +and clear: then take the juice of half a Seville orange, three ounces +of sweet, and one of bitter almonds, beat well with a table-spoonful +of brandy, add sugar to taste, and a pint of white or raisin wine; +mix well, add to the posset, and serve.</p> + +<p><span class="smcap">Posset, Pope’s.</span>—Blanch and pound four ounces of sweet almonds, +and half an ounce of bitter ones; add boiling water, and strain, +sweeten, and make hot half a bottle of white wine; mix.</p> + +<p><span class="smcap">Punch, after the fashion of the West Indian Planters.</span>—“He +made his appearance with a respectably sized bowl, an enormous +jug of boiling water, and a large paper bag filled with sugar. Our +punch-maker then commenced operations, and having extracted from +his secret store a bottle of his matchless <i>rum</i>, his <i>limes</i>, and a small +pot of <i>Guava Jelly</i>, he brewed about a pint of green tea (two ounces); +and, the infusion finished, two-thirds of the sugar was dissolved in it. +After the tea-leaves had been thrown aside, the remainder of the +sugar was rubbed on the rind of the limes, Mr. Hamilton observing +that the essential oil which conveyed the exquisite flavour was thus +more strongly diffused throughout the compound than when the skin +was peeled: then the delicious acid of the fruit was added to the +already impregnated sugar, and as soon as the several lumps had imbibed +the proportion required, the Guava Jelly (and without this +confection no punch can be pronounced perfect) was dissolved in a +pint or so of boiling water. This done, the tea, the sweets and acids +were commingled, and the foundation or sherbet tasted by the experienced +palate of the grand compounder; six glasses of cognac, +two of madeira, and the bottle of old rum were added, and over all +about a quart more of boiling water, and, as a finishing touch, the +slightest possible sprinkling of nutmeg. Here was the punch! +and oh! what punch! it out-nectared nectar! I have, in the West +Indies, since the period I am recording, drunk some very luscious +and fascinating mixtures nearly resembling it; but I never know it +surpassed, if equalled, even in the tropical regions.”—<i>From Topley’s +Sportsman in Canada.</i></p> + +<p><span class="smcap">Posset, Royal.</span>—Take half a pint of ale, mix a pint of cream with +it; then add the yolks of four eggs and the whites of two well beaten, +sweeten to taste and flavour with nutmeg. Pour into a saucepan, set +over the fire, stir well until thick, and before it boils, remove; pour +into a basin and serve hot.</p> + +<p><span class="smcap">Posset, Sack.</span>—Put a quart of new milk into a saucepan, and place it +over a slow clear fire. When it boils, crumble four Damascus biscuits +(page <a href="#Page_279">279</a>) into it; give it one boil, remove from the fire, add grated +<span class="pagenum" id="Page_230">[230]</span>nutmeg and sugar to taste, stir in half a pint of sack (canary wine), +and serve. French roll will answer instead of the biscuits.</p> + +<p><span class="smcap">Posset, Snow.</span>—Boil a stick of cinnamon, and a quarter of a nutmeg, +with a quart of new milk, and when it boils remove the spice. Beat +the yolks of ten eggs well, and mix gradually with the milk until thick; +then beat the whites of the eggs with sugar and canary wine into a +snow. Put a pint of canary (sack) into a saucepan, sweeten to taste, +set over a slow fire, and pour the milk and snow into the saucepan, +stirring all the time it is over the fire; when warm, remove from the +fire, cover close, and set aside for a little time before being used.</p> + +<p><span class="smcap">Posset, Treacle.</span>—Boil a pint of milk, add sufficient treacle to +curdle it; allow the curd to settle, strain off the liquid, and drink +it as hot as possible.</p> + +<p><span class="smcap">Posset, Wine.</span>—Boil some slices of white bread in a quart of milk; +when quite soft take it off the fire, add sugar and grated nutmeg to +taste. Pour it into a basin, add a pint of raisin or other sweet wine by +degrees, and serve with toasted bread.</p> + +<p><span class="smcap">Punch, Cold.</span>—Pour half a pint of gin on the rind of a lemon; +add a table-spoonful of lemon-juice, a wine-glassful of maraschino, a +pint and a half of water, and two bottles of iced water.</p> + +<p><span class="smcap">Punch, Common.</span>—Take two large fresh lemons with rough skins +and full of juice. Rub some large lumps of white sugar over the lemons +till they have acquired the oil from the rind, then put them into a bowl +with as much more as is necessary to sweeten the punch to taste; then +squeeze the lemon-juice upon the sugar, and bruise the sugar in the +juice, add a quart of boiling water and mix well; then strain through +a fine sieve, and add a quart of rum, or a pint of rum and brandy, +or a pint and a half of rum and half a pint of porter; then add three +quarts more water, and mix well. About half a pound of sugar is +usually required, but it is impossible to fix a limit to sugar, spirits, +or lemon-juice, as they depend upon taste.</p> + +<p><span class="smcap">Punch Milk—for Christmas-Day.</span>—Add the peel and juice of +twenty-four lemons, and three pounds and a half of loaf sugar, to five +bottles of cold water, and four bottles of rum; when these are well +mixed, add two bottles of boiling milk, and mix the whole well. Let +it stand for twenty-four hours, strain well, bottle, and cork tight; it is +then ready for use. N.B. The finer the strainer is, the better the punch. +This is the best receipt we have ever seen or used.</p> + +<p><span class="smcap">Punch, Milk, Ordinary.</span>—Pare six oranges and six lemons as +thin as you can; grate them over with sugar, to get the flavour. Steep +the peels in a bottle of rum or brandy stopped close twenty-four hours. +Squeeze the fruit on two pounds of sugar, add to it four quarts of +water and one of new milk boiling hot; stir the rum into the whole, +run through a jelly-bag till clear, bottle, and cork close immediately.</p> + +<p><span class="smcap">Punch, Regent’s.</span>—Take a bottle of champagne, a quarter of a pint +of brandy, the juice of a lemon, a Seville orange, and a wine-glassful +of Martinique, with this mix a pint or more of a strong infusion of the +best green tea strained, and syrup or sugar to taste.</p> + +<p><span class="smcap">Punch à la Romaine.</span>—Take a quart of lemon ice, add the whites +<span class="pagenum" id="Page_231">[231]</span>of three eggs well beaten, with rum and brandy, till the ice liquefies, +in the proportion of three parts of rum to one of brandy, and water +to taste. Then add a tea-cupful of strong green tea infusion, strained, +and a little champagne.</p> + +<p><span class="smcap">Punch, Tea.</span>—Infuse two ounces of hyson tea, and an ounce of black +tea, in three quarts of boiling water; then add four pounds of loaf +sugar, citric acid and spirit of citron, of each six drachms, rum one +pint, and five pints of brandy; mix well, and serve.—See <span class="smcap">Punch +after the Fashion of the West Indian Planters</span>, page <a href="#Page_229">229</a>.</p> + +<p><span class="smcap">Scotch Punch, or Whisky Toddy.</span>—The Duke of Athol’s receipt: +Pour about a wine-glassful of <i>boiling</i> water into a half-pint tumbler, +and add sugar according to taste. Stir well up, then mix a wine-glassful +of whisky, and add a wine-glassful and a half more boiling +water. <i>Be sure the water is boiling.</i> Never put lemon into toddy. +The two in combination, in almost every instance, produce acidity on +the stomach. If possible, store your whisky <i>in the wood</i>, not in +bottles, as the keeping it in the barrel mellows it, and takes away the +coarser particles.</p> + +<p><span class="smcap">Toddy, Buttered.</span>—Mix a glass of rum-grog pretty strong and hot, +sweeten to taste with honey, flavour with nutmeg and lemon-juice, +and add a piece of fresh butter about the size of a walnut.</p> + +<p><span class="smcap">Warm Drink.</span>—Boil a quart of milk and the same quantity of water, +with the top crust of a penny loaf, a blade of mace, and sufficient sugar +to sweeten, for a quarter of an hour; pour off, and drink warm.</p> + +<p><span class="smcap">Whey, Lemon.</span>—Pour into boiling milk as much lemon-juice as +will make a small quantity quite clear; dilute it with hot water to an +agreeable smart acid, and add a bit or two of sugar, or sweeten to taste.</p> + +<p><span class="smcap">Whey, Mustard.</span>—Boil four drachms of the bruised seeds of mustard +in a pint of milk, then strain and separate the curd; a fourth +part should be taken three times a day.</p> + +<p><span class="smcap">Whey, Vinegar</span>, is made the same as lemon whey, only using vinegar +instead of lemon-juice.</p> + +<p><span class="smcap">Wine, Mulled.</span>—1. Boil some cloves, mace, cinnamon, and nutmeg, +in about a quarter of a pint of water till well flavoured with spice, +then add to a pint of port or home-made wine; sweeten to taste, and +serve hot with thin toast or rusks. 2. Boil a small stick of cinnamon, +a blade of mace, and three cloves, in a breakfast-cupful of water for a +few minutes; add some grated nutmeg, and a pint of home-made or +port wine, sweeten to taste, boil for one minute, and serve hot. 3. Put +a bottle of port wine, half a bottle of water, and sugar to taste, into +a saucepan, then add allspice, cloves, and a blade of mace; boil all +together, serve in a jug with grated nutmeg, and rusks or slips of thin +toast. Some persons add lemon-juice to the mull, but it does not +generally please.</p> + +<p><span class="smcap">Wine Whey.</span>—Put half a pint of new milk in a saucepan, set on +the fire, and when it boils add as much raisin wine as will turn it; +let it boil up, then set the saucepan aside till the curd subsides, but +do not stir it. Pour off the whey, then add half a pint of boiling water, +and white sugar to taste.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_232">[232]</span></p> + +<h2 class="nobreak" id="THE_RUDIMENTS_OF_COOKERY">THE RUDIMENTS OF COOKERY.</h2> + +</div> + +<p>The commonly received idea, that what goes under the denomination +of “good plain living”—that is, joints of meat, roast or boiled—is best +adapted to all constitutions, has been proved to be a fallacy. Many +persons can bear testimony to the truth of Dr. Kitchener’s remark, +that “elaborate culinary processes are frequently necessary in order +to prepare food for the digestive organs.” It may be truly said, that +many persons ruin their health by over-indulgence in food rendered +indigestible by being badly cooked.</p> + +<p>It is our intention to endeavour to correct the prejudice in favour of +a family joint—by showing, that it is not only very often improperly +cooked, but that the same quantity of meat, if dressed in different ways, +still retaining a certain degree of simplicity, will be more pleasant to +the palate, more healthful, and quite as economical, if brought to the +table, as two or three dishes instead of one.</p> + +<p>In French cookery, those substances which are not intended to be +broiled or roasted, are usually stewed for several hours at a temperature +below the broiling point; by which means the most refractory +articles, whether of animal or vegetable origin, are more or less +reduced to a state of pulp, and admirably adapted for the further +action of the stomach. In the common cookery of this country, on +the contrary, articles are usually put at once into a large quantity +of water, and submitted, without care or attention, to the boiling +temperature; the consequence of which is, that most animal substances, +when taken out, are harder and more indigestible than in +the natural state.</p> + +<p><span class="smcap">Diet and Digestion.</span>—From Dr. Beaumont’s Tables it appears that +the following articles are digested in the times indicated:</p> + +<table> + <tr> + <th></th> + <th>H.</th> + <th>M.</th> + </tr> + <tr> + <td>Rice, boiled soft</td> + <td class="tdpg">1</td> + <td class="tdpg">0</td> + </tr> + <tr> + <td>Apples, sweet and ripe</td> + <td class="tdpg">1</td> + <td class="tdpg">30</td> + </tr> + <tr> + <td>Sago, boiled</td> + <td class="tdpg">1</td> + <td class="tdpg">45</td> + </tr> + <tr> + <td>Tapioca, Barley, stale Bread, Cabbage with Vinegar, + raw, boiled Milk and Bread, and Bread and Milk, cold</td> + <td class="tdpg">2</td> + <td class="tdpg">0</td> + </tr> + <tr> + <td>Potatoes, roasted, and Parsnips, boiled</td> + <td class="tdpg">2</td> + <td class="tdpg">30</td> + </tr> + <tr> + <td>Baked Custard</td> + <td class="tdpg">2</td> + <td class="tdpg">45</td> + </tr> + <tr> + <td>Apple Dumpling</td> + <td class="tdpg">3</td> + <td class="tdpg">0</td> + </tr> + <tr> + <td>Bread, Corn, baked, and Carrots, boiled</td> + <td class="tdpg">3</td> + <td class="tdpg">15</td> + </tr> + <tr> + <td>Potatoes and Turnips, boiled; Butter and Cheese</td> + <td class="tdpg">3</td> + <td class="tdpg">30</td> + </tr> + <tr> + <td>Tripe and Pigs’ Feet</td> + <td class="tdpg">1</td> + <td class="tdpg">0<span class="pagenum" id="Page_233">[233]</span></td> + </tr> + <tr> + <td>Venison</td> + <td class="tdpg">1</td> + <td class="tdpg">35</td> + </tr> + <tr> + <td>Oysters, undressed, and Eggs, raw</td> + <td class="tdpg">2</td> + <td class="tdpg">3</td> + </tr> + <tr> + <td>Turkey and Goose</td> + <td class="tdpg">2</td> + <td class="tdpg">30</td> + </tr> + <tr> + <td>Eggs, soft boiled; Beef and Mutton, roasted or broiled</td> + <td class="tdpg">3</td> + <td class="tdpg">0</td> + </tr> + <tr> + <td>Boiled Pork, stewed Oysters, Eggs, hard boiled or fried</td> + <td class="tdpg">3</td> + <td class="tdpg">30</td> + </tr> + <tr> + <td>Domestic Fowls</td> + <td class="tdpg">4</td> + <td class="tdpg">0</td> + </tr> + <tr> + <td>Wild Fowls; Pork, salted and boiled; Suet</td> + <td class="tdpg">4</td> + <td class="tdpg">30</td> + </tr> + <tr> + <td>Veal, roasted; Pork, and salted Beef</td> + <td class="tdpg">5</td> + <td class="tdpg">30</td> + </tr> +</table> + +<p>When the powers of the stomach are weak, a hard and crude diet +is sure to produce discomfort by promoting acidity; while the very +same article when divided, and well cooked upon French principles, or +rather the principles of common sense, can be taken with impunity, +and easily digested.</p> + +<p>There are only a few persons—with the exception, perhaps, of those +who take violent exercise, or work hard in the open air—who can +dine heartily upon solid food without suffering from its effects; yet +in order to escape indigestion, plain roast or boiled meat should be +very sparingly consumed.</p> + +<p>The foundation of all good cookery consists in preparing the meat +so as to render it tender in substance, without extracting from it those +juices which constitute its true flavour; in doing which, the main +point in the art of making those soups, sauces, and made-dishes of every +sort, which should form so large a portion of every well-ordered dinner, +as well, also, as in cooking many of the plain family joints—is <i>boiling</i>, +or rather <i>stewing</i>, which ought always to be performed over a slow +fire. There is, in fact, no error so common among English cooks as +that of boiling meat over a strong fire, which renders large joints hard +and partly tasteless; while, if simmered during nearly double the time, +with less than half the quantity of fuel and water, and never allowed +to “boil up,” the meat, without being too much done, will be found +both pliant to the tooth and savoury to the palate.</p> + +<p>For instance. The most common and almost universal dish throughout +France, is a large piece of plainly-boiled fresh beef, from which +the soup—or “<i>potage</i>,” as it is there called—has been partly made, and +which is separately served up as “<i>bouilli</i>,” accompanied by strong +gravy and minced vegetables, or stewed cabbage. Now this, as constantly +dressed in the French mode, is ever delicate both in fibre and +flavour; while, in the English manner of boiling it, it is almost always +hard and insipid. The reason of which, as explained by that celebrated +cook, Carême, who superintended the kitchen of His Majesty George IV., +is this:—“The meat, instead of being put down to boil, as in the +English method, is in France put in the pot with the usual quantity +of cold water, and placed at the corner of the fire-place, where, slowly +becoming hot, the heat gradually swells the muscular fibres of the beef, +dissolving the gelatinous substances therein contained, and disengaging +that portion which chemists term ‘osmazome,’ and which imparts +savour to the flesh—thus both rendering the meat tender and palatable, +<span class="pagenum" id="Page_234">[234]</span>and the broth relishing and nutritive; whilst, on the contrary, if the +pot be inconsiderately put upon too quick a fire, the boiling is precipitated, +the fibre coagulates and hardens, the osmazome is hindered +from disengaging itself, and thus nothing is obtained but a piece of +tough meat, and a broth without taste or succulence.”</p> + +<p>Meat loses, by cooking, from one-fifth to one-third of its whole +weight. More is lost by roasting than by boiling meat. In calculating +for a family, one pound per day for each individual is a general +allowance for dinner.</p> + +<p>Meat that is not to be cut till cold must be well done, particularly in +summer.</p> + +<p>The use of skewers in joints should be avoided as much as possible, +as they let out the gravy; twine will answer better.</p> + +<p>In every branch of cookery much must be left to the discretion of +the cook and knowledge of the family’s taste; particularly in force-meats +and seasonings.</p> + +<p><span class="smcap">Suet.</span>—When sirloins of beef, or loins of veal or mutton, are brought +in, part of the suet may be cut off for puddings, or to clarify. +Chopped fine and mixed with flour, if tied down in a jar, it will keep ten +days or a fortnight. If there be more suet than will be used while +fresh, throw it into pickle, made in the proportion of one quarter pound +of salt to a quart of cold water, and it will be as good afterwards for any +use, when soaked a little.</p> + +<p>To remove the taint of meat, wash it several times in cold water; +then put it into plenty of cold water, into which throw several pieces of +red-hot charcoal. If you fear meat will not keep till the time it is +wanted, par-roast or par-boil it, that is, partly cook it; it will then +keep two days longer, when it may be dressed as usual, but in rather +less time.</p> + +<p>When meat is frozen it should be brought into the kitchen and laid at +some distance from the fire, early in the morning; or soak the meat in +cold water two or three hours before it is used; putting it near the fire, +or into warm water, till thawed, should be avoided.</p> + +<p>Meats become tenderer and more digestible, as well as better flavoured +by hanging. In summer two days is enough for lamb and veal, and +from three to four for beef and mutton. In cold weather, the latter +may be kept for double that time.</p> + +<p>Legs and shoulders should be hung <i>knuckle downwards</i>.</p> + +<p>An effectual way of excluding the fly is by using a wire meat-safe, +or by covering the joints with a long loose gauze or some thin cloth, and +hanging them from the ceiling of an airy room. Pepper and ginger +should be sprinkled on the parts likely to be attacked by the fly, but +should be washed off before the joint is put to the fire.</p> + +<p>A larder should always be placed on the north side of the house; the +window may be closed with canvas, but wire is preferable. There +should be a thorough draft of air through the room.</p> + +<p>Articles that are likely to spoil should not be kept in or laid +upon wood.</p> + +<p><span class="pagenum" id="Page_235">[235]</span></p> + +<p>Warm, moist weather is the worse for keeping meat; the south wind +is very unfavourable, and lightning very destructive; so that after their +occurrence meat should be especially examined.</p> + +<p><span class="smcap">Boiling.</span>—This is the most simple of all processes of cooking. +Regularity and attention to time are the main secrets.</p> + +<p>Much less heat is requisite to keep liquids boiling in copper and iron +saucepans than in those made of tin.</p> + +<p>There is frequently a great waste of fuel in cooking, which arises +from boiling liquids fast, when they only require to boil slowly. +Count Rumford (the inventor of the Rumford stove) states, that more +than half the fuel used in kitchens is wasted in the above manner.</p> + +<p>It is a sad waste to put fuel under a boiling pot. There is a degree +of heat in water called the boiling point; and all the coals or wood in +the world cannot make water hotter in an open vessel; <i>it can but boil</i>. +By this waste, the cook not only loses time but spoils the cookery.</p> + +<p>The average time for boiling fresh meat is from eighteen to twenty +minutes for every pound: thus, a joint weighing six pounds will require +from one hour and three-quarters to two hours boiling. Salted meat +requires rather more boiling, and water; fresh killed meat longer +time: and all meats longer in cold than warm weather. It is, however, +better to be guided, for time, by the thickness of the joint than by its +weight.</p> + +<p>Dried or salted fish and meats require soaking in cold water before +boiling.</p> + +<p>Meat and poultry will lose their flavour and firmness, if left in the +water after they are done; as will also fish, which will break to pieces.</p> + +<p>The water in which fish, meat, or poultry has been boiled, should be +saved; this pot-liquor, as it is called, may be made into soup.</p> + +<p>Slow boiling is very important for all meats, to ensure their tenderness; +fast boiling always makes them hard and tough, less plump, and of +darker colour, than when they are boiled gradually.</p> + +<p>Skimming the pot will alone ensure the good colour and sweetness of +the meat; a little cold water and salt will aid in throwing up the scum: +milk put into the pot does good in few cases only; and wrapping in a +cloth is unnecessary, if the scum be carefully removed.</p> + +<p>The lid of the saucepan should only be removed for skimming; and, +before taking off the lid, be careful to blow from it any dust or blacks +from the fire or chimney.</p> + +<p>The joint should always be covered with water; above this quantity, +the less water the more savoury will be the meat.</p> + +<p>In some few instances, however, it may be necessary to boil the +articles in a much larger quantity of water; a quart of water is mostly +a good proportion to a pound of meat.</p> + +<p>If meat be put into cold water, it should be heated gradually, so as +not to cause it to boil in less than forty minutes; if it boil much +sooner, the meat will shrink and be hardened, and not so freely throw +up the scum.</p> + +<p>Four skewers, or a plate, inside downwards, should be laid on the +<span class="pagenum" id="Page_236">[236]</span>bottom of the saucepan, especially for large joints and puddings; so +that they may be equally done, and escape burning or adhering to the +saucepan.</p> + +<p>When a pot boils, remove it nearly off the fire, but let the lid remain +on; a very little heat will then keep up the boiling.</p> + +<p>The time of boiling should be reckoned from the time bubbles begin to +rise on the surface of the liquid; as the boiling continues, the water will +evaporate, and in some cases it may be requisite to fill up the saucepan +with boiling water.</p> + +<p><span class="smcap">Vegetables</span> and meat are sometimes <i>steamed</i>: that is, they are put +into vessels resembling cullenders, and being placed over boiling +water, the steam from it rises through the holes of the vessel, and +then through the vegetables and meat, which are thus as effectually +boiled as if they were put into the boiling water.</p> + +<p><span class="smcap">Roasting.</span>—The success of every branch of cookery depends upon +the good management of the kitchen fire: roasting, especially, requires +a brisk, clear, and steady fire; if made up close to the bars of +the grate.</p> + +<p>The spit being wiped clean, the joint to be roasted should be carefully +spitted even, and tied tight; and if it will not turn round well, +balance skewers, with leaden heads, should be used; for, if the meat +be not evenly spitted, it will probably be burned on one side, and not +done on the other. Avoid running the spit through the prime parts +of joints. Cradle spits answer best.</p> + +<p>A leg of mutton should never be spitted, as the spit lets out the +gravy, and leaves an unsightly perforation just as you are cutting into +the pope’s eye.</p> + +<p>Make up the roasting-fire three or four inches longer than the joint, +else the ends of the meat will not be done.</p> + +<p>In stirring the fire, be careful to remove the dripping-pan, else dust +and ashes may fall in. On no account let the fire get dull and low, as +a strong heat is requisite to brown the meat.</p> + +<p>A thin joint requires a brisk fire; a large joint, a strong, sound, and +even fire. When steam rises from the meat, it is done.</p> + +<p>Large joints should be put at a moderate distance from the fire, and +gradually brought nearer; else the meat will be over-done half-way +through the joint, and be nearly raw at the bone.</p> + +<p>Such meat as is not very fat should have paper placed over it, to +prevent it from being scorched.</p> + +<p>Do not sprinkle the meat with salt when first put down, as the salt +draws out the gravy.</p> + +<p>Old meats require more cooking than young. The longer the meat +has been killed, the less time it requires to roast it. Very fat meat +requires more time than usual.</p> + +<p>The general rule is to allow fifteen minutes to a pound for roasting +with a good fire, and ten or twenty minutes over, as the family like it +well done or not.</p> + +<p>Baste the meat first with fresh dripping, and then with its own fat +<span class="pagenum" id="Page_237">[237]</span>or dripping: and within the last hour of roasting, take off the paper, +and sprinkle the meat with salt and flour, to brown and froth it; but +some cooks dredge the meat with flour earlier, so that it may imbibe +the gravy, a practice which should be specially avoided.</p> + +<p>The spit should be wiped dry immediately after it is drawn from +the meat, and washed and scoured every time it is used.</p> + +<p>Perfection in roasting is very difficult, and no certain rules can be +given for it, as success depends on many circumstances which are +continually changing: the age and size (especially the thickness) of +the pieces, the quality of the coals, the weather, the currents of air +in the kitchen, the more or less attention of the cook, and the time of +serving, are all to be considered. Hence, epicures say of a well-roasted +joint, “It is done to a turn.”</p> + +<p>Roast meats should be sent to table the moment they are ready, if +they are to be eaten in perfection.</p> + +<p><span class="smcap">Broiling.</span>—Broiling requires a brisk and clear fire, proportioned +to the article to be broiled; for example, mutton chops require a clear +rather than a brisk fire, else the fat will be wasted before the lean is +warmed through; but for a beef-steak, the fire can neither be too brisk +nor clear, if the gridiron be placed at the proper distance. Fish requires +a steady fire; as also does under-done meat.</p> + +<p>Much, however, depends on the substance of the article to be broiled; +if it be thick, it must be placed at a greater distance, at first, to warm +it through; if thin, the fire must be brisk, else the meat will not be +of a good colour.</p> + +<p>The gridiron should be wiped clean after it has been used, so that +the bars may be kept bright on top; they should be allowed to get +hot before the article is laid on them, but not too hot, else they will +burn the meat or fish; the latter, especially. To prevent this, the bars +should be rubbed with fat.</p> + +<p>A charcoal fire is best for broiling.</p> + +<p>To prevent the fat dripping into the fire, set the gridiron aslant.</p> + +<p>For turning the broiling article, use tongs, as a fork will let out the +gravy. When the article is done, it will feel firm if touched with the +tongs; by no means cut the meat to ascertain if it be done, as that +will let out the gravy.</p> + +<p><span class="smcap">Frying</span>—is “to scorch something solid in fat, or oil,” or butter. +Lard, clarified suet, or dripping, are well adapted for fish, eggs, potatoes, +and meat generally. Olive oil is much used for fish; and the same +oil will serve for more than one frying. Butter is used, but it is not +as well adapted for frying as either of the other articles.</p> + +<p>Be careful that the fat or oil is fresh, clean, and free from salt, else +what you fry in it will be of a bad colour and flavour; salt will prevent +it from browning.</p> + +<p>Fat or oil, to be used again, should be strained through a sieve before +it is set aside.</p> + +<p>Fat becomes richer from having meat fried into it, and may be used +repeatedly; but the fat that has been used for fish cannot be used +again for meat.</p> + +<p><span class="pagenum" id="Page_238">[238]</span></p> + +<p>The fat must have left off bubbling and be quite still before you put +in the articles.</p> + +<p>To prepare crumbs for frying, dry thoroughly in a warm oven, or +before the fire, any waste pieces of bread; then pound them in a mortar +and sift them, and put them away till wanted. This is much better +than grating bread as it is needed, or using oatmeal, &c.</p> + +<p>When you wish fried things to look as well as possible, do them +<i>twice</i> over with egg and crumbs.</p> + +<p>If eggs be very dear, a little flour and water may be substituted for +them in preparing fish to fry.</p> + +<p>In frying, use a slice to lift the articles in and out of the pan, +and drain them.</p> + +<p>To make batter for frying: melt two ounces of butter in a little +warm water, and pour it upon half a pound of flour; stir it and add +water enough to form a batter, thick enough to adhere to whatever +is put into it; but it should run freely: add some salt and the beaten +whites of two eggs.</p> + +<p>A small shallow frying-pan, or <i>sauté</i> pan, as it is called, is very useful +to fry articles to be stewed: this method differs from common frying, +as it only requires butter enough to keep the article from sticking +to the pan and burning.</p> + +<p>The fire for frying should be free from smoky coals, sharp, and +even. Charcoal makes the best frying fire.</p> + +<p>The fat should be carefully drained from all fried articles; indeed, +they should be so dry as scarcely to soil a cloth. Fish is best +drained by wrapping it in soft white-brown paper, by which it will +so dry as not to soil the napkin upon which it is served.</p> + +<p><span class="smcap">Stewing.</span>—All articles to be stewed should first be boiled gently, +then skimmed and set aside in an even heat: on this account, charcoal +makes the best fire for stewing.</p> + +<p>All stews, or meat dressed a second time should be only simmered, +as the meat should only be made hot through.</p> + +<p>A stewpan is the most advantageous vessel in which stews, hashes, +soups, or gravies, can be made; indeed, for all purposes of boiling, +a stewpan is preferable to a deep saucepan, as, in the former, the +articles are exposed to more even heat than when they are placed +one upon another in the saucepan, and are likely to be broken in +stirring.</p> + +<p>The best stewpans are made of copper or iron; they should be +kept covered as much as possible, unless you wish to reduce the +gravy.</p> + +<p>Be careful not to fry in a stewpan; or, if so, with great care, and +sufficient butter to save the tinning from melting.</p> + +<p>Most of the directions for making soups and gravies apply also to +this branch of cookery.</p> + +<p><span class="smcap">Baking.</span>—Baking is the least advantageous mode of cookery; for +by it meat loses about one-third of its weight.</p> + +<p>Iron ovens are ill-adapted for baking meat or meat-pies; fruit-pies, +pastry, and puddings, may, however, be baked in them.</p> + +<p><span class="pagenum" id="Page_239">[239]</span></p> + +<p><span class="smcap">Larding.</span>—Have ready larding-pins of different sizes, according to +the article to be done; cut slices of bacon into bits of proper length, +quite smooth, and put on a larding-needle to suit it, with which +pierce the skin and a very little of the meat, leaving the bacon in, +and the two ends of equal length outwards. Lard in rows the size +you think fit.</p> + +<p>The same effect with regard to flavour, may be produced by raising +the skin and laying a slice of fat bacon beneath it.</p> + +<p><span class="smcap">Doubing</span> consists in passing bacon <i>through</i> meat, while <i>larding</i> is +on the surface only.</p> + +<p><span class="smcap">Braising.</span>—Put the meat you would braise into a stewpan, and +cover it with thick slices of fat bacon: then lay round it six or +eight onions, a faggot of sweet herbs, some celery, and if to be +brown, some thick slices of carrots, and trimmings of any fresh meat-bones +you have, with a pint and a half of water, or the same +quantity of stock, according to what the meat is, and add seasoning. +Cover the pan close, and set it over a slow stove; it will require +two or three hours, as its size and quality may direct. Then strain +the gravy; keep the meat quite hot; take the fat off by plunging +the basin into cold water, which will cause the fat to coagulate; +and boil it as quickly as you can till it thickens. If, however, you +wish the gravy to adhere to the meat; it must be still further +thickened; then with a brush kept for the purpose do over the meat, +and if that has been larded, put it into the oven for a few minutes. +This is called “glazing,” and is much in use for made-dishes.</p> + +<p><span class="smcap">Glazing</span> is done by brushing melted glaze or jelly over the article, +and letting it cool; in some cases it is requisite to cover the articles +with two or three coats of glaze, allowing each to cool as it is laid +on. The glaze should be of a clear yellow brown, and as thick as +good treacle.</p> + +<p>If you have not the glaze ready, sift a little sugar over the article +to be glazed, and finish in the oven, with a salamander, or red-hot +shovel.</p> + +<p><span class="smcap">Boning.</span>—In disengaging the flesh from the bones, work the knife +always <i>close</i> to the bone, and take care not to pierce the outer skin. +Minute directions are given in other parts of the work for boning +fowls, &c.</p> + +<p><span class="smcap">Blanching</span> makes the article plump and white, and consists in +putting it into cold water over the fire, allowing it to boil up, and +then plunging it into cold water, where the article should remain +until cold.</p> + +<p><span class="smcap">Danger from Copper Saucepans.</span>—The precise danger from the +use of copper saucepans, or stewpans, imperfectly tinned, is far from +rightly understood. It appears that the acid contained in stews and +other made-dishes, as lemon-juice, though it does not dissolve +copper by being merely boiled in it a few minutes, nevertheless, if +allowed to cool and stand in it for some time, will acquire poisonous +matter, as verdigris, in the form of a green band, or crust, +inside the vessel. It has likewise been proved that <i>weak</i> solutions +<span class="pagenum" id="Page_240">[240]</span>of common salt, such as are daily made by adding a little salt to +boiling vegetables, fish, or meat, act powerfully on copper vessels, +although <i>strong</i> solutions or brine would not affect them.</p> + +<p>It is, however, in vain to hope that cooks will attend to the nice +distinctions by which copper stewpans may be rendered safe; the +general advice given by prudent physicians is, therefore, against their +use at all.</p> + +<p>The kettles in which the soups are made should be well tinned, +and kept particularly clean, by being washed in hot water and rubbed +dry before they are put away. If they are not kept well tinned, the +taste as well as the colour of the soup will be liable to be affected +by the iron; and if the soup-kettle be made of copper, and the +tinning not quite perfect, everything cooked in it will be more or +less poisonous, as everything which is sweet, salt, or sour, extracts +verdigris from copper.</p> + +<h3>HOW TO TOAST WELL.</h3> + +<p>In toasting bread, we wish to get out the water that remains, and +which makes the bread cold, waxy, and heavy of digestion. Perhaps +we shall be best understood if we first explain what makes bad toast +of a piece of bread, or rather no toast at all, but merely a piece of +bread with two burned surfaces, more wet and waxy in the heart than +ever; and which not a particle of butter will enter, and if put by for +an hour or two and allowed to cool, will get as tough as possible. If +the slice of bread is brought into close contact with a strong fire, the +surface becomes covered with, or rather converted into charcoal, before +the heat produces any effect on the interior of the slice. This being done, +the other side is turned, and has its surface converted into charcoal in +the same manner. The consequence of this will be, that not a particle +of butter will enter such a piece of toast, but only remain upon the +surface, and if vexed with additional fire, turns to a rancid oil of the +most unwholesome description. Charcoal, as every one knows, is a +very bad conductor of heat, and as such is used between the cylinders +and casings of steam engines; it is no consequence whether the said +charcoal be formed of wood, of flour, or any other substance, for its +qualities are in every case the same. Now, when the surfaces of the +slice of bread are over-charred in this manner, there is an end to all +toasting, as no heat can be communicated to the interior, and not one drop +can be evaporated or drawn away. In this state the slice of +bread may be wholly burned to charcoal; but until it is altogether +so burned, the unburned part will become more and more wet and +unwholesome. Hence, if you would have a slice of bread so toasted +as to be pleasant to the palate, and wholesome and easily digested, +never let one particle of the surface be charred. Chesnut brown is +even far too deep for a good toast; and the colour of a fox is rather +too deep. The nearer it can be kept to a straw colour, the more +delicious to the taste, and the more wholesome it will be. The method +<span class="pagenum" id="Page_241">[241]</span>of obtaining this is very obvious. It consists in keeping the bread +at the proper distance from the fire, and exposing it to a proper heat, +for a due length of time; or it may be done, placed on edge the same +way as dry toast is brought to table, in a rack, in an iron or brick +oven of a proper heat. For those who “make the toast,” especially +if a large quantity be required, it is generally a tedious process, and +for this reason it is commonly hurried. But if the toasting fork was +discarded, and its place supplied by a small apparatus made of wire, +long enough to hold three or four pieces at a time, and so contrived as +to slide in or out to any required distance from the fire, the bread might +be placed in it, and the process of toasting carried on, while the servant +was at liberty to do her other work. Of course, the “Toast Holder” +would require to be made differently, to suit particular shaped grates +and fire-places.</p> + +<p>If not cut too thin, if placed at the proper distance from the fire, and +continued long enough, care being taken that not a single black, or +even dark brown spot, makes its appearance on the surface, the slice of +bread may be toasted through and through; and it is this operation +which makes properly toasted bread so much more wholesome than bread +which is not toasted, and still more preferable to bread burned on the +surface and sodden in the interior. By this means the whole of the +water may be drawn out of it, and it may be changed from dough, +which has always a tendency to undergo the acetous fermentation in the +stomach, to the pure farina of wheat, which is in itself one of the most +wholesome species of food we have, not only for the strong and healthy, +but more particularly so for the delicate and diseased. As it is turned +to pure farina, the tough and gluey nature is gone, every part can be +penetrated, all parts are equally warm, and no part is so warm as +to turn the butter into oil, which, even in the case of the best butter +is invariably turning a wholesome substance into an injurious substance. +There is another circumstance regarding the buttering of a rightly +toasted slice. The dough, being a compound of water, repels the butter, +which is an oil; but the dried farina allows the butter to penetrate the +whole slice equally through. There is more advantage in this than +some may suppose. Butter in masses (whatever may be its quality) +is too heavy for the stomach; though butter divided with sufficient +minuteness, and not suffered to pass into an oil, makes a most valuable +addition to many kinds of food. The properly toasted bread absorbs +the butter, but does not convert it to oil: and both butter and farina are +in a state of very minute division, the one serving to expose the other +to the free action of gastric fluid in the stomach; and that this fluid +shall be able to penetrate the whole mass of the food, and act upon it +in small portions, is the grand secret of healthful digestion; so that +when a slice of toast is rightly prepared, there is, perhaps, not a +lighter article in the whole vocabulary of cookery. Unfermented brown +bread, treated in this way, forms an excellent substitute for biscuits, +and is in some respects superior, as it may be eaten with impunity +by those persons with whom biscuits may disagree.</p> + +<p><span class="pagenum" id="Page_242">[242]</span></p> + +<h3>SUGGESTIONS TO HOUSEKEEPERS.</h3> + +<p>The housewife should always, where it is possible, do her marketing +<i>herself</i>, and pay ready-money for everything she purchases. This is +the <i>only</i> way in which she can be sure of getting the best goods at the +lowest price. We repeat, that this is the only way compatible with +strict economy; because, if a servant be entrusted with the buying, +she will, if she is not a good judge of the quality of articles, bring +home those she can get for the <i>least money</i> (and these are seldom the +<i>cheapest</i>), and even if she is a good judge, it is ten to one against +her taking the trouble to make a careful selection. When the ready-money +system is found inconvenient, and an account is run with a +tradesman, the mistress of the house ought to have a pass-book, in +which she should write down all the orders herself, leaving the tradesman +to fill in only the prices. Where this is not done, and the mistress +neglects to compare the pass-book with the goods ordered every time +they are brought in, it sometimes happens, either by mistake, or the +dishonesty of the tradesman or his shopman, or the servant, that goods +are entered which were never ordered, and that those which were +ordered are overcharged; and if these errors are not detected at the +time, they are sure to be difficult of adjustment afterwards. Let the +housewife, therefore, by all means avoid running accounts, and pay +ready-money. By so doing she will escape a great deal of trouble and +anxiety, besides saving the extra price which the tradesman charges +upon all goods sold on credit, and to which he is justly entitled, both +as interest for his money and to cover the losses to which the system +sometimes subjects him.</p> + +<p>In purchasing perishable goods, care should be taken to get everything +as <i>fresh</i> and <i>new</i> as possible. This is absolutely necessary in +the case of vegetables, ripe fruits, eggs, butter, and fish generally, as +these cannot be used in too fresh a condition; but, as butcher’s meat +requires to be kept some time, it may, where the butcher’s word can +be trusted as to the day on which it was killed, be purchased ready +for cooking. Indeed this must often be done when a small supply of +cut meat, such as steaks or chops, is required. As, however, it is the +butcher’s interest to sell off his meat while it is fresh, in order to avoid +the loss arising from its spoiling on his hands, he will seldom have +any prime pieces which have been kept long enough for immediate use, +so that it is much safer, as a general rule, to ask for it fresh, and keep +it at home. Perhaps the best plan is to ascertain which day of the week +is the butcher’s regular “killing day,” and to buy upon that day only, a +quantity sufficient to last some time,—which quantity must be determined +by the season of the year; for, since meat keeps much longer in +winter than in summer, a larger stock may be laid in then. Many a good +dinner has been spoiled, and many a fine piece of meat wasted, and +this not from ignorance of the time it ought to be kept, but from +inattention to the above rule.</p> + +<p><span class="pagenum" id="Page_243">[243]</span></p> + +<p>When it is ascertained where the best and cheapest articles are +sold, it is as well to lay in as large a stock as can be afforded at one +time, of those provisions which do not spoil by keeping. By so doing, +the housewife will not only have a good supply of the best always at +hand, but will also be allowed certain discounts from the price, which +she would not otherwise obtain, besides saving much time and trouble +in shopping. Not only will she have to go <i>oftener</i> to the shop for small +supplies, but it may frequently happen that, when she applies for a +<i>second</i> small quantity of an article that has been approved of, she may +find the dealer’s stock of that particular commodity renewed, and the +new supply not so good; and then she will either have to purchase an +inferior article, or to wander from shop to shop in search of a better. +Of course this rule must be disregarded when, at the time of purchase, +there is reason to expect an immediate fall in the price. For instance, +it would be absurd to buy a three months’ supply of tea at 4s., with +the knowledge that within a month there might be such a reduction +of duty upon it as would lower its price to 2s. Such cases, however, +occur very rarely.</p> + +<h3>HOW TO COOK POTATOES.</h3> + +<p>The goodness of a potato materially depends upon the skill of the +cook. We here introduce a few modes of preparing it for the table, +not commonly in use:—</p> + +<p><span class="smcap">Potatoes Mashed with Onions.</span>—Prepare some boiled onions, by +putting them through a sieve, and mix them with potatoes.</p> + +<p><span class="smcap">Potato Snow.</span>—Pick out the whitest potatoes, put them on in cold +water; when they begin to crack, strain, and put them in a clean stewpan +before the fire till they are quite dry and fall to pieces; rub them +through a wire sieve or the dish they are to be sent up in, and do +not disturb them afterwards.</p> + +<p><span class="smcap">Potato Scones.</span>—Mash boiled potatoes till they are quite smooth, +adding a little salt; then knead out with flour, or barley-meal, to the +thickness required; toast on the girdle, pricking them with a fork to +prevent them blistering. When eaten with fresh or salt butter, they +are equal to crumpets—even superior, and very nutritious.</p> + +<p><span class="smcap">Potatoes Fried Whole.</span>—When nearly boiled enough, put them +into a stewpan with a bit of butter; or some clean beef dripping; shake +them about often, to prevent burning, till they are brown and crisp; +drain them from the fat. It will be an improvement if they are +floured and dipped into the yolk of an egg, and then rolled in finely +sifted bread crumbs.</p> + +<p><span class="smcap">Potatoes Escalloped.</span>—Mash potatoes in the usual way; then +butter some nice clean scallop shells, patty-pans, or tea-cups or saucers; +put in the potatoes; make them smooth at the top; cross a knife over +them; strew a few fine bread crumbs on them; sprinkle them with a +paste-brush with a few drops of melted butter, and set them in a Dutch +oven. When nicely browned on the top, take them carefully out of +<span class="pagenum" id="Page_244">[244]</span>the shells, and brown on the other side. Cold potatoes may be warmed +up this way.</p> + +<p><span class="smcap">Potatoes Fried in Slices.</span>—Peel large potatoes, slice them about +a quarter of an inch thick, or cut them into shavings, as you would peel +a lemon; dry them well in a clean cloth, and fry them in lard or dripping. +Take care that the fat and frying-pan are quite clean; put it +on a quick fire, and as soon as the lard boils, and is still, put in the +slices of potato, and keep moving them until they are crisp; take them +up, and lay them to drain on a sieve. Send to table with a little salt +sprinkled over them.</p> + +<p><span class="smcap">Potato Pie.</span>—Peel and slice the potatoes very thin into a pie-dish; +between each layer of potatoes put some chopped onions; between +each layer, sprinkle a little pepper and salt; put in a little water, and +cut about two ounces of fresh butter into bits, and lay them on the +top; cover it close with paste. The yolks of four eggs may be added; +and when baked, a table-spoonful of good mushroom ketchup poured +in through a funnel.—Another method is to put between the layers +small bits of mutton, beef, or pork. In Cornwall, turnips are added. +This constitutes (on the Cornish method) a cheap and satisfactory dish +for families.</p> + +<h3>DIRECTIONS FOR MAKING PASTRY.</h3> + +<p>IN making pastry or cakes, it is best to begin by weighing out the +ingredients, sifting the flour, pounding and sifting the sugar and spice, +washing the butter, and preparing the fruit. Sugar can be powdered +by pounding it in a large mortar, or by rolling it on a paste-board +with a rolling-pin. It should be made very fine and always sifted. +All sorts of spice should be pounded in a mortar, except nutmeg, which +it is better to grate. If spice is wanted in large quantities, it may +be ground in a mill. The butter should always be fresh and very good. +Wash it in cold water before you use it, and then make it up with +your hands into hard lumps, squeezing the water well out. If the butter +and sugar are to be stirred together, always do that before the eggs +are beaten, as (unless they are kept too warm) the butter and sugar +will not be injured by standing awhile. For stirring them, nothing +is so convenient as a round hard stick, about a foot and a half long, +and somewhat flattened at one end. The eggs should not be beaten +till after the other ingredients are ready, as they will fall very soon. +If the whites and yolks are to be beaten separately, do the whites +first, as they will stand longer. Eggs should be beaten in a broad +shallow pan, spreading wide at the top. Butter and sugar should be +stirred in a deep pan with straight sides. Break every egg by itself, +in a saucer, before you put it into the pan, that in case there should be +any bad ones, they may not spoil the others. Eggs are beaten most +expeditiously with whisks. A small quantity of white of egg may +be beaten with a knife, or a three-pronged fork.—I have found the +above directions of great use in my housekeeping, and I can confidently +recommend them.—J. M.</p> + +<p><span class="pagenum" id="Page_245">[245]</span></p> + +<h3>TO MAKE BARLEY WATER PROPERLY.</h3> + +<p>Either Scotch or pearl-barley may be used. The former is much +less expensive, and answers equally well. Soak an ounce in several +waters; put it, with some lemon-peel, into a quart of boiling water +and infuse it for an hour. Then strain. This will be of a sufficient +thickness; but, if it be desired thicker, it is but varying the quantity +of barley. This is a cooling drink, and admits of additions either for +flavour or medicinal use. The juice and rind of lemons, with loaf sugar, +are most agreeable.</p> + +<p>Figs, raisins, liquorice root, honey, and gum arabic, are often used +either for coughs, cold on the chest, confined bowels, strangury, &c. +Powdered nitre is often used in feverish complaints, and given in +barley water; a drachm to a quart is a good proportion.</p> + +<p>The method of mixing either nitre or powdered gum arabic, is to rub +the powder smooth with sugar or honey; then mix it with a spoonful +or two of the barley water, and stir it in the whole while in a boiling +state. As a nourishing drink, boil the barley in water till it thickens. +When reduced, and quite thick, strain, and mix with an equal quantity +of new milk; sweeten it to your taste. A bit of cinnamon, or two +laurel leaves, may be boiled in it for flavour.</p> + +<p>Thick barley water, with milk and <i>a little</i> salt and sugar, is a suitable +food for infants, when they begin to take what is at all thickened. +Barley may be used in broth or stew, or to make a pudding.</p> + +<p>The valuable sanatory qualities of barley have long been known +and appreciated. Providence designed it as an especial boon to +mankind; for, of all the cultivated grains, it is perhaps that which +comes to perfection in the greatest variety of climates, and is found +over the greatest extent of the habitable world.</p> + +<h3>SCOTCH PORRIDGE.</h3> + +<p>For four persons. Boil three pints of water in a clean saucepan, add +a tea-spoonful of salt, mix, <i>very gradually</i>, one pound of fine oatmeal, +stirring round constantly while you put in the meal with a round +stick about twelve inches long, called a “spirtle.” Continue the stirring +for fifteen minutes, then pour into soup-plates. Allow them to cool +for about ten minutes, then serve with half a pint of sweet milk to +each person.</p> + +<p>Scotch porridge is one of the most nutritive diets that can be given, +especially to young persons. They are sometimes made with milk +instead of water, but the mixture is rather rich for delicate stomachs.</p> + +<p><span class="pagenum" id="Page_246">[246]</span></p> + +<h3>ECONOMY IN THE USE OF BUTCHER’S MEAT.</h3> + +<p><span class="smcap">Of beef</span>, the round is, in large families, one of the most profitable +parts: it is usually boiled, and like most of the boiling parts of beef, +is generally sold in London at a penny per pound less than the roasting +joints.</p> + +<p>The brisket is also a penny a pound less in price than the roasting +parts: it is not so economical a part as the round, having more bone +to be weighed with it, and more fat. Where there are children, very +fat joints are not desirable, being often disagreeable to them, and +sometimes prejudicial, especially if they have a dislike to it. This +joint also requires more cooking than many others; that is to say, +it requires a double allowance of time to be given for boiling it: it +will, when served, be hard and scarcely digestible if no more time be +allowed to boil it than that which is sufficient for other joints and +meats. When stewed it is excellent; and when cooked fresh (<i>i. e.</i> +unsalted), an excellent stock for soup may be extracted from it, and +yet the meat will serve as well for dinner.</p> + +<p>The edgebone, or aitch-bone, is not considered to be a very economical +joint, the bone being large in proportion to the meat; but the greater +part of it, at least, is as good as that of any prime part. It sells at +a penny a pound less than roasting joints.</p> + +<p>The rump is the part of which the London butcher makes great +profit, by selling it in the form of steaks. In the country, as there is +not an equal demand for steaks, the whole of it may be purchased as +a joint, and at the price of other prime parts. It may be turned to +good account in producing many excellent dishes. If salted, it is +simply boiled; if used unsalted, it is usually stewed.</p> + +<p>The veiny piece is sold at a low price per pound; but if hung for +a day or two, it is very good and very profitable. Where there are +a number of servants and children to have an early dinner, this part +of beef will be found desirable.</p> + +<p>From the leg and shin excellent stock for soup may be drawn; and +if not reduced too much, the meat taken from the bones may be served +as a stew with vegetables; or it may be seasoned, pounded with butter, +and potted; or chopped very fine, and seasoned with herbs, and bound +together by egg and bread crumbs; it may be fried in balls, or in the +form of large eggs, and served with a gravy made with a few spoonfuls +of the soup.</p> + +<p>Of half an ox cheek excellent soup may be made; the meat, when +taken from the bones, may be served as a stew.</p> + +<p>Roasting parts of beef are the sirloin and the ribs, and these bear +in all places the highest price. The most profitable of these two joints +at a family table is the ribs. The bones, if removed from the beef +before it is roasted, will assist in forming the basis of a soup. When +boned, the meat of the ribs is often rolled up, tied with strings, and +roasted: and this is the best way of using it, as it enables the carver +<span class="pagenum" id="Page_247">[247]</span>to distribute equally the upper part of the meat with the more skinny +and fatter parts at the lower ends of the bones.</p> + +<p><span class="smcap">Of Mutton</span>, the leg and haunch are the most profitable joints, +although in price higher than the shoulder or neck. But these last +joints are sold at a less price per pound than others.</p> + +<p>The loin and saddle (the two loins not separated) are expensive +joints, not in price only, but in the great proportion of fat and bone +belonging to them. They are considered to be prime parts.</p> + +<p><span class="smcap">Of Lamb</span>, the hind quarter is more advantageous in use than the +fore, but can scarcely be regarded as an economical part. In hot +weather, and in a small family, the joints which the quarters form, +when divided, are of so convenient a size as to render them much in +request.</p> + +<p><span class="smcap">Of Veal</span>, the leg, from which the fillet is taken, the shoulder, the +neck, and the loin, are all in turn serviceable in a family. When the +leg is purchased altogether, without dividing the knuckle from it, the +butcher usually considerably remits the price. In summer, he is often +willing to sell the leg altogether at twopence per pound less than he +would sell the fillet alone.</p> + +<h3>HINTS ABOUT SALADS.</h3> + +<p>This is a point of proficiency which, with care, it is easy to attain. +The main point is, to incorporate the several articles required for the +sauce, and to serve up at table as fresh as possible. The herbs should +be “morning gathered,” and they will be much refreshed by lying an +hour or two in spring water. Careful picking, and washing, and drying +in a cloth, in the kitchen, are also very important, and the due proportion +of each herb requires attention. The sauce may be thus prepared:—Boil +two eggs for ten or twelve minutes, and then put them in +cold water for a few minutes, so that the yolks may become cold and +hard. Rub them through a coarse sieve with a wooden spoon, and mix +them with a table-spoonful of water or cream, and then add two +table-spoonfuls of fine flask oil, or melted butter; mix, and add by +degrees, a tea-spoonful of salt, and the same quantity of mustard; mix +till smooth, when incorporate with the other ingredients about three +table-spoonfuls of vinegar; then pour this sauce down the side of the +salad-bowl, but do not stir up the salad till wanted to be eaten. Garnish +the top of the salad with the white of the eggs cut in slices; or these +may be arranged in such manner as to be ornamental on the table. +Some may fancy they are able to prepare a salad without previous +instruction, but like everything else, a little knowledge in this case may +not be thrown away.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_248">[248]</span></p> + +<h2 class="nobreak" id="FOOD_AND_COOKERY_FOR_THE_MONTHS">FOOD AND +COOKERY FOR THE MONTHS.</h2> + +</div> + +<h3>FOOD FOR JANUARY.</h3> + +<p>Those Fish, Poultry, etc., distinguished by Italics, are to be had in greater perfection.</p> + +<p><span class="smcap">Meat.</span>—Beef, house-lamb, mutton, pork, veal, and doe-venison.</p> + +<p><span class="smcap">Fish.</span>—Barbel, brill, carp, cod, crabs, cray-feet, dabs, <i>dace</i>, eels, +flounders, <i>haddocks</i>, herrings, lampreys, ling, lobsters, mussels, oysters, +perch, pike, plaice, prawns, salmon-trout, shrimps, skate, smelt, soles, +sprats, sturgeon, <i>tench</i>, thornback, turbot, <i>whiting</i>.</p> + +<p><span class="smcap">Poultry and Game.</span>—Capons, chickens, ducks, wild ducks, fowls, +geese, grouse, <i>hares</i>, larks, moor-game, partridges, pheasants, pigeons +(tame), pullets, <i>rabbits</i>, snipes, turkeys (hen), widgeons, woodcocks.</p> + +<p><span class="smcap">Vegetables.</span>—Beet, brocoli (white and purple), Brussels sprouts, +cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, +garlic, herbs (dry), kale (Scotch), leeks, lettuces, mint, mustard, +onions, parsley, parsnips, potatoes, rape, rosemary, sage, salsify, savoy, +scorzonera, shalots, skirrets, sorrel, spinach (winter), tarragon, thyme, +turnips.</p> + +<p><span class="smcap">Forced Vegetables.</span>—Asparagus, cucumbers, Jerusalem artichokes, +and mushrooms.</p> + +<p><span class="smcap">Fruit.</span>—Almonds, Apples—French pippin, golden pippin, golden +russet, Kentish pippin, nonpareil, winter pearmain. Pears—Bergamot, +d’Hollande, Bon Chrétien, Charmontelle, Colmar, winter beurré. Grapes—English +and Foreign. Chestnuts, medlars, nuts, oranges, walnuts.</p> + +<h3>COOKERY FOR JANUARY.</h3> + +<h4>SOUPS.</h4> + +<p><span class="smcap">Pea Soup.</span>—The cheapest and most wholesome way, is to make it +by “A. Braden’s Prepared Peas,” a sixpenny packet of which will +make six or eight quarts of good soup; or, take a third of the packet, +mix with enough soup to form a thick batter, add two or three quarts +of the common soup given below, and boil fifteen minutes.</p> + +<p><span class="smcap">Common Soup.</span>—Take the bones of beef, (ribs, sirloin, &c.) break +small, put into a digester or a large pan, cover with water, boil, +<span class="pagenum" id="Page_249">[249]</span>and keep covered; then add a crust of bread toasted, a pound of pearl-barley, +two onions in slices, a faggot of sweet herbs, a bay-leaf, two +carrots cut small, and other vegetables; fill up to a gallon with the +liquor that corned beef, bacon, pork, or any other meat has been boiled +in, and season with pepper and salt to taste.</p> + +<p><span class="smcap">Hare Soup.</span>—Take a hare and cut in pieces, put into an earthen +jar, with two onions cut small, three blades of mace, a pinch of salt, +two anchovies, or three-quarters of a red herring, three quarts of +water, and wine to flavour, perhaps a pint of red wine. Bake in a +quick oven for three hours, then strain the liquor into a stewpan. +Have ready boiled four ounces of fine pearl-barley, add this, scald +the liver, and rub it through a sieve with a wooden spoon, put this +into the soup, set over the fire, and keep it stirring till near boiling—but +it must not boil—then remove. Put some toasted bread into +the tureen, pour the soup on, and serve hot.</p> + +<h4>FISH.</h4> + +<p><span class="smcap">Fish.</span>—In cleaning cod-fish, haddock, whiting, whiting-polluck, hake, +ling, &c., they should be cut open for some distance below the vent; the +sound of one side being carefully cut up with a sharp knife, as close +to the back-bone as possible, and the blood must be scraped out +with a knife, or scrubbed with a brush. The back-bone of a hake +is extracted entire by separating it with the fore-finger and thumb +of the right hand, from behind the poll, and tearing it out. Fish that +are dressed with the scales on, should be dipped in water, and rubbed +with a coarse towel from the head downwards.</p> + +<p><span class="smcap">Salt Fish</span> should be properly soaked in water previous to being +dressed, for at least twelve hours, then taken out, scrubbed with a +coarse cloth, and laid on a stone or table to drain for six or eight +hours, when it should be again put into water, just lukewarm, to +remain there ten or twelve hours.</p> + +<p><span class="smcap">Hake Cutlets.</span>—Cut a moderate sized hake into cutlets length-wise, +about the size of ordinary veal cutlets, dry well with a cloth, +egg well, dip in bread crumbs, and fry light brown; then serve hot +on a napkin, with fried parsley garnish.</p> + +<p><span class="smcap">Barbel, to Fry.</span>—Split the barbel, if large; pepper and salt it +well, fry a light brown, and serve with melted butter.</p> + +<p><span class="smcap">Dace, to Fry.</span>—Open the belly, cut the fins close off, scale them +well, dry in flour, and fry a light brown; serve with melted butter.</p> + +<p><span class="smcap">Dace, to Marinade.</span>—Clean well, cut off the heads, and rub plenty +of pepper, salt, and allspice, into the inside; place them in layers +in a baking-dish, with bay between the layers; and add three parts +vinegar and one of water, sufficient to fill the dish; add a little +whole pepper, and a blade or two of mace. Bake slowly for about +five hours. When cold, shift the fish and marinade into another dish, +taking care not to bruise or break them.</p> + +<p><span class="smcap">Haddock, to Boil.</span>—Boil entire, if not very large; and throw a +little salt, vinegar, and horse-radish into the water, which improve +<span class="pagenum" id="Page_250">[250]</span>the look of the fish, and prevent the skin breaking. Serve hot, with +oyster sauce.</p> + +<p><span class="smcap">Perch and Tench as Water Souchy.</span>—Take a dozen fish, place +in a stewpan, with about two quarts of water, some parsley roots and +leaves chopped, but not fine. Boil until nearly the whole of the +flesh of the fish will run through a coarse sieve with the gravy; +place another dozen in the stewpan, with finely chopped parsley, and +add the gravy to them, season with pepper and salt, and stew until +done; then turn gravy and all into a soup tureen. Some add onions, +but in our opinion it spoils the flavour of the souchy.</p> + +<h4>POULTRY, GAME, ETC.</h4> + +<p><span class="smcap">Curry.</span>—Cut up a rabbit or chicken as for a fricassee; fry them +a light brown, and stew in gravy. Add a table-spoonful of curry +powder, and, if necessary, cayenne pepper and salt. When stewed +sufficiently, thicken with butter rolled in flour, and add lemon-juice, +shalots or garlic; then serve with rice, and garnish with lemon.</p> + +<p><span class="smcap">To Broil a Pigeon.</span>—Split it down the back, spread it open, +season with pepper and salt, and broil over a quick clear fire. Serve +with mushroom and salt.</p> + +<p><span class="smcap">Rabbits, to Stew.</span>—Divide the rabbit into quarters, lard them +with large slips of bacon, and fry them; then put into a stewpan, +with a quart of good broth, a glass of white wine, a bunch of sweet +herbs, a little pepper and salt, and a piece of butter rolled in flour. +When done, dish up, and pour the gravy sauce on them, garnishing +with sliced lemon.</p> + +<p><span class="smcap">Larks, to Roast.</span>—Spit them on a little bird-spit, and roast; when +done enough, sprinkle with fried bread crumbs, and serve on toast, +with thick brown gravy.</p> + +<p><span class="smcap">Turkey Patties.</span>—Mince part of the breast fine, season with salt, +nutmeg, grated lemon, white pepper, and a little butter warmed. +Fill the patties, and bake as usual.</p> + +<h4>MEAT.</h4> + +<p><span class="smcap">Beef.</span>—We have already given receipts for cooking cold beef, +among which will be found those for minced beef, cold roast beef +and mashed potatoes, bubble and squeak, lobscous, and beef rissoles. +We shall therefore enter on new ground.</p> + +<p><span class="smcap">To Dress the Inside of a Cold Sirloin of Beef.</span>—Cut out all +the inside (free from fat) of the sirloin, in pieces about two inches +long; flour it well, and fry it a light brown; drain, and toss it up in a +rich gravy, well seasoned with pepper, salt, and shalots. Before +sending it up, add two tea-spoonfuls of caper vinegar, and garnish +with fried potatoes, horse-radish, or boiled spinach.</p> + +<p><span class="smcap">Fricassee of Cold Roast Beef.</span>—Cut some thin slices of under-done +<span class="pagenum" id="Page_251">[251]</span>beef, an onion in quarters, chop some parsley very small; put +these into a stewpan, with some strong broth, a small piece of butter, +and a little salt and pepper. Simmer gently a quarter of an hour, +then add a table-spoonful of white wine and vinegar, and the yolks +of two eggs; stir quickly over a brisk fire for a few minutes, and +then serve in a deep hot dish.</p> + +<p><span class="smcap">Mutton Ham.</span>—Take a leg of mutton of about seven pounds, +shape like a ham, and hang two days. Take six ounces of coarse +sugar, an ounce of saltpetre, four ounces of bay, and three ounces +of common salt. Mix, and rub them well into the ham, lay it in a +tub, with the skin downwards, and rub every day for a fortnight; then +have it smoked, or hung in wood smoke for a week. It is excellent +cut in rashers and broiled.</p> + +<p><span class="smcap">To Cook a Loin of Pork Portuguese Way.</span>—Cut the skin of +the loin across with a sharp knife, at distances of half an inch; roast +as usual. Cut two onions small, and put them into the dripping-pan, +with a pint of vinegar; baste well with this, and serve hot.</p> + +<p><span class="smcap">Spare-rib of Pork</span> should be basted with very little butter, well +floured, and then sprinkled with dried sage, powdered. Serve hot, +and have apple-sauce.</p> + +<p><span class="smcap">Veal Sausages.</span>—Chop half a pound of lean veal and fat bacon +very fine; add sage, salt, pepper, and allspice to taste; beat well in +a mortar, roll into balls, flatten and fry them.</p> + +<p><span class="smcap">Liver Pudding.</span>—Boil a lamb’s liver well, grate it down; add an +equal quantity of grated bread; cut some onions small with plenty +of suet, add salt, pepper, and nutmeg to taste, and fill them in the +white end of the pudding.</p> + +<p><span class="smcap">Lamb’s Brain Cakes.</span>—Take the brains, and remove any veins, &c., +that may be among them, chop well with a knife, and add salt, nutmeg, +or pepper, a little raw egg, and flour enough to make them stick +together; mix well, make into cakes about the size of the top of a +wine-glass, and fry them brown on both sides with lard.</p> + +<p><span class="smcap">Venison, to Broil.</span>—Cut thin slices; mix stale crumbs of bread, +with salt, pepper, and spices; egg the slices, dip into the seasoned +bread, broil over a clear fire, serve with a gravy sauce.</p> + +<h4>VEGETABLES.</h4> + +<p><span class="smcap">Potatoes.</span>—Several ways of cooking potatoes are given at p. <a href="#Page_243">243</a>, +viz.: potato mashed with onions; potato snow; potato scones; potatoes +fried whole, escalloped, fried in slices; and potato pie.</p> + +<h4>PASTRY.</h4> + +<p><span class="smcap">Elegant Bread Pudding.</span>—Take light white bread, and cut in +thin slices. Put into a pudding shape a layer of any sort of preserve, +then a slice of bread, and repeat until the mould is almost full. Pour +over all a pint of warm milk, in which four well-beaten eggs have been +<span class="pagenum" id="Page_252">[252]</span>mixed; cover the mould with a piece of linen, place in a saucepan +with a little boiling water, let it boil twenty minutes, and serve with +pudding sauce.</p> + +<p><span class="smcap">Mince Pies.</span>—Take a piece of puff-paste, roll to the thickness of +a penny-piece; butter the pans lightly; line the pans with the puff-paste, +place in the mincemeat made as under:—trim and wet the +edges of the paste with milk, cover with the paste, trim, press the +edges closely and crimp, prick a hole in the centre of the top, egg, +and dust some fine white sugar over. Bake for twenty minutes in a +moderate oven.</p> + +<p><span class="smcap">Mince Meat.</span>—Take seven pounds of currants well picked and +cleaned; of finely chopped beef suet, the lean of a sirloin of beef +minced raw, and finely chopped apples (Kentish or Golden Pippins), +each three and a half pounds; citron, lemon-peel, and orange-peel +cut small, each half a pound; fine moist sugar, two pounds; mixed +spice, an ounce; the rind of four lemons and four Seville oranges; +mix well, and put in a deep pan. Mix a bottle of brandy and white +wine, the juice of the lemons and oranges that have been grated +together in a basin; pour half over, and press down tight with the +hand, then add the other half, and cover closely. Some families make +one year, to use the next.</p> + +<p><span class="smcap">Malcolm Puddings.</span>—Take any number of eggs, which are to be +used first as weights, and then mixed with the ingredients. Place +the eggs in one scale and weigh their equal balance successively in +flour, brown sugar, and butter. Make into a mass by means of the +eggs, work well, and bake in small moulds, with or without currants. +Serve hot with wine sauce, or cold without.</p> + +<p><span class="smcap">Oatmeal Gingerbread.</span>—Mix one pound of Scotch meal into a +stiff paste with sour buttermilk, let it stay all night, and then add +one pound prepared Lentil Powder (Butler and McCulloch’s), into +which has been rubbed half an ounce of bi-carbonate of soda, and +one pound of brown flour. Add treacle enough to bring it to the +requisite consistence, roll any thickness, and bake in a moderate +oven. A little sugar may be added.</p> + +<p><span class="smcap">Unfermented Oat-Cakes.</span>—Soak one pound of meal all night in +a pint of sour buttermilk. The next day, rub a quarter of an ounce +of carbonate of soda and a little salt into one pound of flour, and +mix with the oatmeal. Roll out any thickness required, and bake in +a moderate oven.</p> + +<p><span class="smcap">Oatmeal Pudding.</span>—Soak four ounces of brown bread and two +ounces of meal, in one pint of boiling milk; when cold stir in two +eggs well beaten, and a little nutmeg and sugar; pour into a buttered +basin, and steam or boil one hour.</p> + +<p><span class="smcap">Flummery, or Sowins.</span>—To three spoonfuls of meal, add one pint +of water, let it stand in a warm place until it is sourish. Boil it the +same as for porridge, and eat with salt only. This gruel is excellent +for hot seasons and climates; taken for breakfast, it assists digestion, +and prevents constipation, cools the body, and creates an active and +cheerful disposition.</p> + +<p><span class="pagenum" id="Page_253">[253]</span></p> + +<h3>FOOD FOR FEBRUARY.</h3> + +<p><span class="smcap">Meat.</span>—Beef, house-lamb, mutton, pork, veal.</p> + +<p><span class="smcap">Fish.</span>—Barbel, brill, carp, cockles, cod, crabs, cray-fish, dabbs, dace, +eels, flounders, haddocks, herrings, lampreys, ling, lobsters, mussels, +oysters, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts, soles, +sturgeon, tench, thornback, turbot, whiting.</p> + +<p><span class="smcap">Poultry and Game.</span>—Capons, chickens, ducklings, fowl (wild), +green geese, hares, partridges, pheasants, pigeons, tame and wild, +pullets with egg, rabbits (tame), snipes, turkeys, turkey-poults, woodcocks.</p> + +<p><span class="smcap">Vegetables.</span>—Beet, brocoli (white and purple), burnet, cabbage, +cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, dry +herbs, leeks, lettuces, mint, mustard, mushrooms, onions, parsnips, +parsley, potatoes, radish, rape, rosemary, sage, salsify, savory, scorzonera, +shalots, skirrets, sorrel, spinach, sprouts, tarragon, thyme, turnips, +winter savory.</p> + +<p><span class="smcap">Forced Vegetables.</span>—Asparagus, cucumbers, and Jerusalem +artichokes.</p> + +<p><span class="smcap">Fruit.</span>—<i>Apples</i>—French pippin, golden pippin, golden russet, +Holland pippin, Kentish pippin, nonpareil, Wheeler’s russet, winter +pearmain; chestnuts, oranges. <i>Pears.</i>—Bergamot, d’Pasque, winter +Bon Chrétien, winter russelet.</p> + +<h3>COOKERY FOR FEBRUARY.</h3> + +<h4>SOUP.</h4> + +<p><span class="smcap">Observations on Soups.</span>—Soups, in general, are better if made the +day before they are wanted; because they have the advantage of being +longer boiled. They should always be made from the freshest meat—if +practicable—and should not be put away for any length of time if there +are many vegetables in them, as they will speedily ferment, or turn sour. +When fat remains on soup, mix a tea-cupful of flour and water, quite +intimately, and boil in it: if deficient in richness, boil a pound of butter +mixed with flour in it; if too weak, remove the cover whilst boiling. +In general, a pound of meat is required for every quart of water. Clear +soups must be perfectly transparent; thickened soups about the +consistence of cream.</p> + +<p><span class="smcap">Beef Stock.</span>—Take five pounds of coarse lean beef, cut into small +pieces, put into a pot or a digester, with sufficient water to cover it. +As it simmers, be careful to skim well; add a faggot of herbs, and +season with salt and ground pepper. When the meat is tender, the pot +may be removed, the stock skimmed well, the liquor strained through a +fine hair sieve, and put aside in a covered pan for use.</p> + +<p><span class="smcap">Veal Stock.</span>—Take five or six pounds of the neck, leg, &c. of veal, and +add half to three-quarters of a pound of ham. Cut the meat into small +<span class="pagenum" id="Page_254">[254]</span>pieces, break the bones, and put the whole with a faggot of herbs into +rather more than a quart of water. Let all simmer until the meat is +nearly tender; then add as much of the beef stock as will cover the +veal, which must afterwards be kept simmering half an hour longer. +Skim it free from fat, strain through a sieve, and keep the same as beef +stock.</p> + +<p><span class="smcap">Browning for Soups.</span>—1. Take two ounces of coarse brown sugar, +and pour upon it some thyme water; place it on the fire till it becomes +burnt.—2. Take two ounces of powdered lump sugar, and half an ounce +of fresh butter; put them together in a frying-pan, and keep on the fire +till the mixture becomes a chocolate brown, then add three table-spoonfuls +of port wine, and two wine-glassfuls of elder wine, six shalots, +half a drachm of mace, a drachm of allspice, a drachm of black pepper, +half an ounce of salt, two ounces of ketchup, and an ounce of fresh lemon-juice. +Boil all together, let the liquor stand to settle, pour off the clear +liquor, bottle, and cork tight.—3. Take some sugar, white or brown, +place it in an iron spoon, heat until liquid, and then drop into half a pint +of water; repeat until sufficiently brown.</p> + +<p><span class="smcap">Pigeon Soup.</span>—Take eight good pigeons, cut up two of the worst, +and put them on with as much water as will make a large tureen of soup, +adding the pinions, necks, gizzards, and livers of the others; boil well, +and strain. Season the whole pigeons within, with mixed spices, and +salt, and truss them with their legs into their belly. Take a large +handful of parsley, young onions, and spinach, pick and wash them clean +and shred small; then take a handful of grated bread, put a lump of +butter about the size of a hen’s egg in a frying-pan, and when it boils +throw in the bread, stirring well until it becomes a fine brown colour. +Put on the stock to boil, add the whole pigeons, herbs, and fried bread, +and when the pigeons are done enough, dish up with the soup.</p> + +<p><span class="smcap">Soup à la Sap.</span>—Boil a pound of beef cut in pieces an inch square, +a pint of gray peas, half a pound of scraped potatoes, an onion, and +three ounces of rice, in six pints of water until reduced to five. Strain +through a sieve, pulp the peas into it, and return to the saucepan with a +head of celery cut small, and a carrot. Stew well, season with pepper +and salt. Put toasted bread into the tureen, pour the soup on, and +serve hot.</p> + +<p><span class="smcap">Beef Broth.</span>—Take a leg of beef, crack the bone in two or three +parts, wash clean, put it into a gallon of water, let it simmer; skim well, +add three blades of mace, a bundle of parsley, and a crust of bread. +Boil well, and serve hot with toasted bread.</p> + +<p><span class="smcap">Carrot Soup.</span>—Slice up eight or nine large carrots, and stew them +in three quarts of common soup, until quite tender; then rub through a +sieve, mix well, season with salt and pepper, and add sufficient browning +to make it look well. It should be made the day before it is used.</p> + +<h4>FISH.</h4> + +<p><span class="smcap">Carp, to Stew.</span>—Clean and cut them in two; place in a stewpan, +with some broken bread crusts, pepper, salt, and mace, a small onion +<span class="pagenum" id="Page_255">[255]</span>shred fine, and a few chopped capers. Then add a gill of white wine, +the same of red wine, and water enough to cover them; cover the pan +close, and let them stew until the liquor is thick, then serve with lemon +and horse-radish for garnish.</p> + +<p><span class="smcap">Oysters Stewed.</span>—Take a pint of oysters, gently simmer them in +their own strained liquor. Beard them, and add a quarter of a pint +of cream; season with pounded mace, cayenne, and salt; add two +ounces of butter and a dessert-spoonful of flour, then simmer for a +short time. Lay the oysters in the dish upon a piece of toast, and +pour the sauce over. The cream may be omitted, if thought proper.</p> + +<p><span class="smcap">Prawns, to Curry, Malay Fashion.</span>—Procure sufficient prawns +to weigh when picked about a pound. Mince an onion or two very +small, put the prawns and onion in a stewpan with a little salt, and a +stick of cinnamon; add a pint of cold water, veal or mutton broth, +and stew it for half an hour, then add a table-spoonful of curry powder, +and let it stew ten minutes longer. Take the stewpan off the fire, +strain the sauce through a sieve, wipe the stewpan dry, add the prawns +and sauce together, and let them simmer ten minutes longer. Scrape +some cocoa-nut into a basin with a gill and a half of warm water, +press it well with the back of a spoon, strain through a sieve, and mix +a table-spoonful of flour well in the milk, and five minutes before you +serve the curry, add the milk to it, shake the pan once or twice, squeeze +half a lemon in, and serve it up hot; rice separate. Shrimps or any +other fish may be curried in the same manner.</p> + +<h4>POULTRY, GAME, ETC.</h4> + +<p><span class="smcap">Ducks, to Roast.</span>—After plucking and singeing carefully, let them +be well washed and dried. Make a seasoning of onion, sage, pepper, and +salt. Fasten it tight at the neck and rump. Paper the breast-bone, +baste well, and when the breast is rising take off the paper, and serve +before the breast falls, with plenty of good gravy. Be sure to have +apple-sauce ready.</p> + +<p><span class="smcap">Wild Ducks</span> are to be dressed in the same manner.</p> + +<p><span class="smcap">Goose, to Roast.</span>—Prepare it the same as the ducks, and when +done, cut off the apron, and pour a glass of port wine and two tea-spoonfuls +of mustard among the seasoning. Apple-sauce must be ready, +and plenty of good gravy, in separate tureens.</p> + +<p><span class="smcap">Hare Pie.</span>—Cut up a hare and season it; bake it with eggs and +sausage meat, as usual; or in a raised crust, and when cold, cover +with savoury jelly.</p> + +<p><span class="smcap">Rabbit, Fricassee of.</span>—Wash and cut a young rabbit into joints, +put them in a stewpan, with a quarter of a pound of streaky bacon +cut small, an onion stuck with cloves, a faggot of herbs, a blade of +mace, and some salt; cover the whole with water, and let it simmer +twenty minutes, keeping it well skimmed; pass the liquor through a +sieve. Into another stewpan put two ounces of butter, a table-spoonful +of flour, and a little of the liquor; set on the fire; stir well until it boils; +<span class="pagenum" id="Page_256">[256]</span>add the rabbit and bacon, with a dozen and a half of small onions; let +the whole simmer until the onions are done; skim well; then pour in a +wine-glassful of white wine, mixed with the yolks of two eggs, and a +little grated nutmeg; leave it to thicken, remove the rabbit, pile it on +sippets, sauce over, garnish with sliced lemon, and serve hot.</p> + +<h4>MEAT.</h4> + +<p><span class="smcap">Curried Beef, Madras Way.</span>—Take about two ounces of butter, +and place it in a saucepan, with two small onions cut up into slices, +and let them fry until they are of a light brown; then add a table-spoonful +and a half of curry powder, and mix it up well. Now put in +the beef cut into pieces about an inch square; pour in from a quarter +to a third of a pint of milk, and let it simmer for thirty minutes; then +take it off, and place in a dish, with a little lemon-juice. Whilst +cooking stir constantly, to prevent it burning. Send to table with +a wall of mashed potatoes, or boiled rice round it. It greatly improves +any curry to add with the milk a quarter of a cocoa-nut, scraped +very small, and squeezed through muslin with a little water; this +softens the taste of the curry, and, indeed, no curry should be made +without it.</p> + +<h4>PASTRY, ETC.</h4> + +<p><span class="smcap">Bath Buns.</span>—Take a pound of flour, the rinds of three lemons +grated fine, half a pound of butter melted in a coffee cup of cream, a +tea-spoonful of yeast, and three eggs. Mix; add half a pound of finely +powdered white sugar; work well, let it stand to rise well, and it +will make thirty-nine buns.</p> + +<p><span class="smcap">Tea Cakes.</span>—Take a pound of flour, half a pound of butter, and the +same of sugar; the peel of a lemon finely grated, a little of the juice, +an egg, a little brandy to flavour, and a tea-spoonful of bruised coriander +seed. Roll it out thin, make into cakes, and bake them in a quick +oven.</p> + +<p><span class="smcap">Short-Bread.</span>—Rub one pound of butter, and twelve ounces of +finely powdered loaf sugar, into two pounds of flour, with the hand; +make it into a stiff paste with four eggs, roll out to double the thickness +of a penny-piece, cut it into round or square cakes, pinch the edges, +stick slices of candied peel and some carraway comfits on the top, +and bake them on iron plates in a warm oven.</p> + +<p><span class="smcap">French Pastry.</span>—Take half a pound of flour, half a pound of butter; +put the flour on the board, and the butter in it, just as it is; roll +it out once; then roll the butter up, and put it on one side. Mix the +flour to about the stiffness of the butter, with a little milk, then let +it stand for an hour in a cool place before you roll it out; and before +using it roll it out five times.</p> + +<p><span class="smcap">Gingerbread.</span>—Take one pound of flour, half a pound of butter, +sugar, and treacle, an ounce of powdered ginger, and a tea-spoonful +of beaten cloves. Mix well, and bake in a slow oven.</p> + +<p><span class="pagenum" id="Page_257">[257]</span></p> + +<p><span class="smcap">To Make a Simnel.</span>—One pound of flour, quarter of a pound of +butter, quarter of a pound of lump sugar, one pound of currants, two +ounces of candied lemon, a quarter of an ounce of carbonate of soda +mixed with an egg, and a little milk; to be put in a tin mould, and +baked till enough. [Very good.]—L. B.</p> + +<p><span class="smcap">Ginger Cakes.</span>—To two pounds of flour add three-quarters of a +pound of good moist sugar, one ounce of best Jamaica ginger well +mixed in the flour; have ready three-quarters of a pound of lard, melted, +and four eggs well beaten; mix the lard and eggs together, and stir +into the flour, which will form a paste; roll out in thin cakes, and +bake in a moderately heated oven.—Lemon biscuits may be made the +same way, substituting essence of lemon for ginger. This is an +excellent receipt.</p> + +<p><span class="smcap">Damson or other Plum Cheese.</span>—Take damsons that have been +preserved without sugar; pass them through a sieve, to take out the +skins and stones. To every pound of pulp of the fruit, put half a pound +of loaf sugar, broken small; boil them together until quite stiff; pour +it into four common-sized dinner-plates, rubbed with a little sweet +oil; put into a warm place to dry, and when quite firm, take it from +the plate, and cut to any chosen shape.—Used in desserts.</p> + +<h3>FOOD FOR MARCH.</h3> + +<p><span class="smcap">Meat.</span>—Beef, house-lamb, mutton, pork, veal.</p> + +<p><span class="smcap">Fish.</span>—Brill, carp, cockles, cod, conger-eels, crabs, dabbs, dory, eels, +flounders, ling, lobsters, mackerel, mullets, mussels, oysters, perch, +pike, plaice, prawns, salmon, salmon-trout, shrimps, skate, smelts, soles, +sturgeon, turbot, tench, and whiting.</p> + +<p><span class="smcap">Poultry and Game.</span>—Capons, chickens, ducklings, fowls, green +geese, grouse, leverets, moor-game, pigeons, rabbits (tame), snipes, +turkeys, woodcocks.</p> + +<p><span class="smcap">Vegetables.</span>—Artichokes (Jerusalem), beet, brocoli (white and +purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, +colewort, cresses, endive, garlic, herbs (dry), kale (sea and Scotch), +lettuces, mint, mushrooms, mustard, onions, parsley, parsnips, potatoes, +rape, rosemary, sage, savoy, shalots, sorrel, spinach, tarragon, thyme, +turnips, turnip-tops.</p> + +<p><span class="smcap">Forced Vegetables.</span>—Asparagus, beans, cucumbers, and rhubarb.</p> + +<p><span class="smcap">Fruit.</span>—<i>Apples</i>—French pippins, golden russet, Holland pippin, +John apple, Kentish pippin, nonpareil, Norfolk beaufin, Wheeler’s +russet. Chestnuts; oranges. <i>Pears</i>—Bergamot, Bugi, Charmontelle, +St. Martial, winter Bon Chrétien. Strawberries (forced).</p> + +<p><span class="pagenum" id="Page_258">[258]</span></p> + +<h3>COOKERY FOR MARCH.</h3> + +<h4>SOUPS.</h4> + +<p><span class="smcap">Eel Soup.</span>—Take two pounds of eels, a crust of bread, six blades +of mace, two onions, a few whole peppercorns, a faggot of herbs, and +two quarts of water; boil till half the liquor is wasted, strain, and +serve with toasted bread.</p> + +<p><span class="smcap">Giblet Soup.</span>—Take three sets of giblets, stew them with two +pounds of gravy beef, a faggot of herbs, two onions, and pepper and +salt to season; add six pints of water, and let it simmer till the gizzards +(which must be divided) are perfectly tender. Skim it clean, add mushroom +ketchup to flavour, and three-quarters of an ounce of butter +rolled in flour; let it boil ten minutes, strain, and serve with the giblets.</p> + +<p><span class="smcap">Veal Broth.</span>—Stew a knuckle of veal in a gallon of water, add salt, +two blades of mace, and three ounces of rice, and let it stew till reduced +to two quarts. Serve with toasted bread.</p> + +<h4>FISH.</h4> + +<p><span class="smcap">Crab, Minced.</span>—Remove the meat, mince small and place in a +saucepan with a wine-glassful of white wine, pepper and salt, nutmeg, +cayenne pepper, and two table-spoonfuls of vinegar. Let it stew for +ten minutes; melt a piece of butter the size of a hen’s egg, with an +anchovy and the yolks of two eggs; beat up and mix well, stir in with +the crab, and add sufficient stale bread crumbs to thicken. Garnish +with thin toast cut with a pastry leaf-cutter, or with the claws, and +parsley. Lobster may be dressed in the same manner.</p> + +<p><span class="smcap">Lobster Cutlets.</span>—Choose a large lobster and two small ones, +reserve a piece of the coral, pick and pound the remainder with a little +fresh butter, a little salt, red and white pepper, a blade or two of mace, +a little nutmeg, and a dessert-spoonful of anchovy sauce: when well +pounded, add the yolks of two eggs and the white of one; lay the +mixture on a paste-board, roll it out with a little flour until an inch +thick, cut into small squares, do them over with egg, dip in bread +crumbs, and fry a light brown in lard. Mix the coral remaining with a +little melted butter and anchovy sauce, pour it into the middle of the +dish with the cutlets arranged round, cut the horns of the lobster into +pieces an inch and a half long, place them between each cutlet and +serve hot. A very pretty way to dress them is to form into the shape +of lamb cutlets, placing a piece of the horn in the centre of the extremity +to resemble the bone.</p> + +<p><span class="smcap">Oysters, to Fry.</span>—Take a quarter of a hundred of large oysters; +beat the yolks of two eggs, a blade of mace pounded, a little nutmeg, +a table-spoonful of flour, and a little salt, mix well; dip the oysters in +the mixture, and fry a light brown in lard.</p> + +<p><span class="smcap">Pike, to Stew.</span>—Take stale bread crumbs, finely chopped sweet +herbs and parsley, a little lemon-peel, three ounces of butter, mixed +<span class="pagenum" id="Page_259">[259]</span>up with the yolks of two eggs, and seasoned with nutmeg, cayenne, +common pepper, and salt, and form into a pudding to stuff the fish +with. A few pickled or fresh oysters chopped fine and mixed with it +improve the flavour considerably. Clean and wash the fish, stuff +with the pudding, fix the tail in the mouth, and stew gently in the +same manner as for carp (p. <a href="#Page_268">268</a>), and garnish with sliced lemon.</p> + +<p><span class="smcap">Salmon, to Broil.</span>—Cut the fish in slices an inch thick, season +with cayenne and common pepper, a little nutmeg and salt, roll well +in buttered white paper, and broil over a <i>slow</i> fire; serve in the paper +with plain melted butter, anchovy, lobster, or shrimp sauce.</p> + +<p><span class="smcap">Soles, to Boil.</span>—Skin them, wash well and boil in common spring +water, with a little salt, and three table-spoonfuls of vinegar, taking +care to remove the scum as it rises. Serve with lobster, shrimp, or +anchovy sauce, or strew scraped horse-radish over them.</p> + +<h4>POULTRY, GAME, ETC.</h4> + +<p><span class="smcap">Fowls, to Roast.</span>—Singe, dust with flour, put down before a good +fire, and baste well. Make a gravy of the necks and gizzards, and +when strained add a tea-spoonful of browning (page <a href="#Page_254">254</a>). Take up +the fowls, pour the gravy into a dish, frost them and send to table hot.</p> + +<p><span class="smcap">Pigeons Compote.</span>—Truss six pigeons as if for boiling; grate the +crumb of a penny loaf; scrape a pound of fat bacon; chop parsley, +thyme, an onion or two shalots, and some lemon-peel, fine; grate some +nutmeg, season with pepper and salt, and mix up with two eggs. Put +this forcemeat into the craws of the pigeons, lard the breasts, and fry +them brown. Place in a stewpan with some beef stock (page <a href="#Page_253">253</a>), stew +three-quarters of an hour, thicken with a piece of butter rolled in flour, +and dish up with forcemeat balls round the dish; strain the gravy over +the pigeons and serve hot.</p> + +<p><span class="smcap">Snipes, to Roast.</span>—Do not draw them; spit on a small bird-spit, +flour, and baste them well with butter; have ready a slice of toasted +bread, which lay in a dish and set under the birds while cooking. +When done, take them up, place on the toast, put some good gravy in +the dish, and garnish with lemon.</p> + +<p><span class="smcap">Snipe Ragout.</span>—Slit the birds down the back, but do not remove +the insides; toss them up with a little melted bacon fat, season with +pepper and salt, and a little mushroom ketchup. When done, add +some lemon-juice and serve up. Garnish with toast and lemon sliced.</p> + +<h4>MEAT.</h4> + +<p><span class="smcap">Beef Collops.</span>—Cut the fillet from the under part of a rump of +beef into thin slices, and fry until three parts done; add slices of pickled +cucumbers, a few oysters, two table-spoonfuls of mushroom ketchup, +and stew till tender in beef stock, then serve.</p> + +<p><span class="smcap">Bologna Sausages.</span>—Take equal quantities of bacon, fat and lean, +beef, veal, pork, and beef suet; chop them small, season with pepper, +salt, &c., sweet herbs, and sage rubbed fine. Have a well-washed +<span class="pagenum" id="Page_260">[260]</span>intestine, fill, and prick it; boil gently for an hour, and lay on straw +to dry. They may be smoked the same as hams.</p> + +<p><span class="smcap">Fricadel</span> (a Dutch dish).—Take two and a half pounds of veal, and +a quarter of a pound of suet, chop both fine, as if for sausage meat; +three eggs beaten well, half a nutmeg, and pepper and salt to taste. +Soak a slice of bread in boiling milk, and mix the whole well together +with a little flour. Bake for two hours and a half in a moderate oven, +or until it is a pale brown, but it should not have a hard crust on the top.</p> + +<p><span class="smcap">Hams, Tongues, etc., Glazing for.</span>—Boil a shin of beef twelve +hours in eight or ten quarts of water; draw the gravy from a knuckle +of veal in the same manner; put the same herbs and spices as if for +soup, and add the whole to the shin of beef. It must be boiled till +reduced to a quart. It will keep good for a year; and when wanted +for use, warm a little, and spread over the ham, tongue, &c., with a +feather.</p> + +<p><span class="smcap">Liver, To Roast.</span>—Take a calf’s or lamb’s liver, lard it, and fasten +on a spit; baste with butter. Make some melted butter, add a table-spoonful +of mushroom or walnut ketchup, and a little vinegar, and +serve hot over the liver. Garnish with curled bacon.</p> + +<p><span class="smcap">Oxford Hash.</span>—Cut thin slices of cold mutton, fat and lean, in pieces +about the size of a penny; flour well. Boil an onion in a little water, +add a tea-cupful of beef stock or gravy, season with pepper, salt, and +mace; make it hot, but do not let it boil, then add four or five table-spoonfuls +of piccalilli, and a little red wine, and serve hot with toasted +bread.</p> + +<p><span class="smcap">Strasburg Potted Meat.</span>—Take a pound and a half of the rump +of beef, cut into dice, and put it in an earthen jar, with a quarter of a +pound of butter at the bottom, tie the jar close up with paper, and +set over a pot to boil; when nearly done, add cloves, mace, allspice, +nutmeg, salt, and cayenne pepper to taste; then boil till tender, and +let it get cold. Pound the meat, with four anchovies washed and boned, +add a quarter of a pound of oiled butter, work it well together with +the gravy, warm a little, and add cochineal to colour. Then press into +small pots, and pour melted mutton suet over the top of each.</p> + +<p><span class="smcap">Veal Olives.</span>—Take a dozen veal collops cut thin, and longer than +broad, egg them, and cover with forcemeat; roll up tight and bake. +Make a ragout of oysters and sweetbreads cut in dice, with mushroom +ketchup to flavour. Lay the olives in the dish, pour the ragout over, +and serve hot with forcemeat balls round.</p> + +<h4>VEGETABLES.</h4> + +<p><span class="smcap">Observations on the Dressing of Vegetables.</span>—The great art +in boiling greens is to preserve their green colour and sweetness. This +can only be done by obtaining those that are quite fresh, picking and +washing them carefully in salt and water, to free them from insects, +and boiling them in a considerable quantity of water, in a tin or copper +pan, by themselves. When they are dressed with meat, or in an iron +<span class="pagenum" id="Page_261">[261]</span>pot, the colour is generally spoiled, except carrots, which should be +boiled with the meat.</p> + +<p>All vegetables should be drained as soon as they are boiled enough, +otherwise, from neglect of that precaution, and over-boiling, they lose +their crispness.</p> + +<p>If the water is hard in which they are to be dressed, add a tea-spoonful +of potash; and any scum which may arise during the process +should be carefully removed, and the lid of the saucepan taken off when +they boil, observing that when they sink to the bottom, they are done +enough.</p> + +<p><span class="smcap">Celery, with Cream.</span>—Take the white part of celery, wash clean, +cut three inches long, boil it tender, and strain it off; then beat up the +yolks of four eggs, strain them into half a pint of cream, add a little +salt and nutmeg. Put all into a tossing-pan, set it over a stove until +it boils, and is of a proper thickness, then send to table with toasted +bread underneath.</p> + +<p><span class="smcap">Parsnips, to Boil.</span>—1. When they are soft, take them up, scrape +the dust off carefully; then scrape them all fine, lay in a saucepan, with +milk, and let them simmer till thick; then add a piece of butter, and +salt, and serve. 2. When boiled and scraped, serve whole in a dish, +with melted butter in a sauce tureen.</p> + +<p><span class="smcap">Potato Fritters.</span>—Boil and beat half a dozen potatoes, mix with +four beaten eggs, about a gill of cream, some salt and nutmeg, a little +sugar, some fresh butter oiled, and a table-spoonful of spirit; beat well +together, drop in the boiling dripping, fry a light brown, dish hot, and +strew sugar over them.</p> + +<p><span class="smcap">Vegetable Pudding.</span>—Take six ounces each of raw scraped carrot, +finely mashed potatoes, currants, flour, and beef suet; mix well without +any liquid if for boiling, but add an egg and a little milk if for baking.</p> + +<h4>PASTRY, ETC.</h4> + +<p><span class="smcap">Shrewsbury Cakes.</span>—Take half a pound of flour, a quarter of a +pound of sugar, the same of butter, and enough of an egg well beaten +to wet it; grate in some nutmeg, mix well, roll thin, cut with a pastry-cutter +or a wine-glass, and bake on buttered paper.</p> + +<p><span class="smcap">Norfolk Biscuits.</span>—Take three-quarters of a pound of butter, three +pounds and a half of flour, and a quarter of a pint of yeast. Melt the +butter with water, knead well till stiff, and bake on buttered paper for +twenty minutes. An ounce for each biscuit.</p> + +<p><span class="smcap">Ramakins.</span>—Scrape a quarter of a pound of Cheshire and the same +of Gloucester cheese, add a quarter of a pound of butter, then beat all +in a mortar with the yolks of four eggs and the inside of a small French +roll boiled in cream or milk.</p> + +<p><span class="pagenum" id="Page_262">[262]</span></p> + +<h3>FOOD FOR APRIL.</h3> + +<p><span class="smcap">Meat.</span>—Beef, grass-lamb, house-lamb, mutton, pork, veal.</p> + +<p><span class="smcap">Fish.</span>—Brill, carp, chub, cockles, cod, conger-eels, <i>crabs</i>, dabbs, dory, +eels, flounders, halibut, herrings, ling, <i>lobsters</i>, mackerel, mullets, +mussels, oysters, perch, pike, <i>prawns</i>, plaice, <i>salmon</i>, shrimps, <i>skate</i>, +smelts, soles, sturgeon, <i>tench</i>, trout, turbot, whitings.</p> + +<p><span class="smcap">Poultry and Game.</span>—Chickens, ducklings, fowls, green geese, +leverets, pigeons, pullets, rabbits, turkey-poults, wood-pigeons.</p> + +<p><span class="smcap">Vegetables.</span>—Asparagus, beans, brocoli, chervil, coleworts, cucumbers, +endive, fennel, herbs of all sorts, lettuce, onions, parsley, parsnips, +peas, purslane, radishes, sea-kale, sorrel, spinach, small salad, tarragon, +turnip-radishes, turnip-tops, and rhubarb.</p> + +<p><span class="smcap">Fruit.</span>—<i>Apples</i>—Golden russet, John apple, nonpareil, Wheeler’s +russet; nuts; oranges. <i>Pears</i>—Bergamot, Bon Chrétien, Bugi; +Carmelite, francreal, St. Martial. A few strawberries; walnuts. <i>Forced</i>—Apricots, +cherries, and strawberries.</p> + +<h3>COOKERY FOR APRIL.</h3> + +<h4>SOUPS.</h4> + +<p><span class="smcap">Italian Paste.</span>—Put on a quart of stock (p. <a href="#Page_253">253</a>), and when it boils +add two ounces of Italian paste in small stars, rings, &c.; boil for +twenty minutes, or rather longer, and serve hot.</p> + +<p><span class="smcap">Oyster Sauce.</span>—Open the oysters carefully, so as to preserve their +liquor; beard and remove the tough parts, which stew in the liquor, +adding sufficient water or veal broth to make the proper quantity of +sauce, and allow for evaporation of about one-half; when done, strain +it off, and put it in a saucepan with the oysters, a tea-spoonful of +anchovy sauce, and a good-sized piece of butter rolled in flour; keep +turning it round to prevent the butter from curdling.</p> + +<p><span class="smcap">Rice.</span>—Wash two ounces of the best Patna rice, strain off the water, +put the rice with a quart of stock into a stewpan, simmer for half an +hour, or until the rice is tender, and serve.</p> + +<p><span class="smcap">Spanish Pea.</span>—Lay a quart of Spanish peas in water all night; then +add them to a gallon of water, with a clove of garlic, a quart of fine +sweet oil, and pepper and salt to season; cover the pan close, boil until +the peas are soft, and then beat in the yolk of an egg mixed with vinegar +to taste; poach some eggs, lay them on the dish with sippets, pour +the soup on, and serve hot.</p> + +<p><span class="smcap">Vermicelli.</span>—Put on a quart of veal stock (p. <a href="#Page_253">253</a>), and when it boils +add two ounces of vermicelli; simmer gently for half an hour, stirring +frequently.</p> + +<h4>FISH.</h4> + +<p><span class="smcap">Eel Pie.</span>—Clean a pound or more of eels, cut them in lengths of +two and three inches, season with pepper and salt, and put them in a +<span class="pagenum" id="Page_263">[263]</span>dish with some lumps of butter, and a wine-glassful of water; cover +with a light paste, and bake. Some add a couple of bay-leaves and +a faggot of herbs, with a few cloves and an onion, and veal stock thickened +with flour, instead of water. Cream added after the pie is done, +instead of butter before, also improves it vastly.</p> + +<p><span class="smcap">Eels, Spitchcock.</span>—Take two large eels, split and clean well, but +leave the skin on; cut in pieces three inches long, wipe them very +dry, egg over both sides, and dip in a mixture of chopped parsley, +pepper, salt, sage, and mace. Broil a light brown, and serve with +anchovy and butter sauce.</p> + +<p><span class="smcap">Prawn Jelly.</span>—Put some savoury fish-jelly into the bottom of a +deep mould; when cold, lay pickled prawns on it, and all round the +sides; pour in a little more jelly, and when cold, put on a second layer, +repeating until the mould is filled. Turn the jelly out when cold, and +it will look beautiful, especially for a supper. Garnish with parsley.</p> + +<p><span class="smcap">Savoury Fish-jelly.</span>—Put four pounds of skate into three quarts +of water, with a calf’s foot, or cow heel, a stick of horse-radish cut fine, +an onion, three blades of mace, some white pepper, a piece of lemon-peel, +and a slice of lean bacon. Stew it to a jelly, and strain. When +cold, remove every particle of fat, take it up from the sediment, and +boil with a wine-glassful of white wine, the whites of four or five eggs, +and a slice of lemon. Boil without stirring; after a short time set +aside for half an hour, strain through a jelly-bag, and use as required.</p> + +<p><span class="smcap">Salmon, Collared.</span>—Split enough of the fish to make a handsome +roll, wash, and wipe it well; rub the inside and outside well with +powdered white pepper, mace, salt, and Jamaica pepper, carefully +mixed; roll it tight, and bind it up; put as much water, and one-third +of vinegar, as will cover it, add salt, long pepper, allspice, and two +bay-leaves; cover it close, and simmer till done enough. Drain and +boil the liquid quickly, and pour it over the fish when cold; serve +with fennel.</p> + +<p><span class="smcap">Skate, to Boil.</span>—The fish having been previously skinned, the +flesh cut into slips about an inch wide, and then immersed in salt +and water for four or five hours, the pieces should be rolled, tied +with a piece of string, and boiled for about twenty minutes. The +thinner parts not requiring so long should not be put in until a short +time after the water boils. Anchovy, and butter sauce, or crab sauce, +should be served with it.</p> + +<p><span class="smcap">Tench, to Fry.</span>—Open them by the belly, cut off the fins close; +scale well, dry in flour, and fry a light brown. Serve with parsley +and butter, or any fish-sauce and butter.</p> + +<h4>POULTRY.</h4> + +<p><span class="smcap">Ducklings, to Roast.</span>—Proceed the same as for ducks (p. <a href="#Page_255">255</a>), they +must not, however, be too much done, otherwise the flesh will have +a rank taste; twenty minutes is generally sufficient. Serve hot, with +a good gravy and mustard.</p> + +<p><span class="smcap">Green Goose, to Roast.</span>—Put a lump of butter the size of an +<span class="pagenum" id="Page_264">[264]</span>orange into the goose, spit, and lay it down to roast; singe, dredge +with flour, and baste well with butter, and when done enough dredge +again, and baste till a fine froth rises on it, and it becomes a nice +brown. Gooseberry sauce is the correct one; but apple, with a little +ginger and sorrel juice, answers very well.</p> + +<h4>MEAT.</h4> + +<p><span class="smcap">Beef Sanders.</span>—Mince cold beef small with onion; add pepper, +salt, and a little gravy; put it into a pie-dish, or scallop shells, until +about three parts full, then fill up with mashed potatoes, baked in an +oven or before the fire until done a light brown. Mutton may be +cooked the same way.</p> + +<p><span class="smcap">Beef Marrow-bones.</span>—Cover the ends with a piece of flour-and-water +paste, and boil. Serve the bones hot in dry toast.</p> + +<p><span class="smcap">Calf’s Head Fricasseed.</span>—Clean and half-boil part of a head; cut +the meat into small bits, put into a stewpan, with a little gravy +made of the bones, some of the water it was boiled in, a faggot of sweet +herbs, an onion, and a blade of mace. Take a sweetbread, boil tender, +and cut small; season with pepper, nutmeg, and salt, rub down some +flour and butter, and boil all together with the head. Remove the +herbs and onion; just before dishing stir in two or three table-spoonfuls +of cream, and serve hot, garnishing with forcemeat balls and +rolled bacon.</p> + +<p><span class="smcap">Mutton Steaks, à la Maintenon.</span>—Half-fry, then strew stale +bread crumbs, sweet herbs, and pepper and salt over them; fold while +hot in buttered papers, and finish on a gridiron.</p> + +<p><span class="smcap">Veal Cake.</span>—Boil six eggs hard, cut in halves, and lay some of +the pieces at the bottom of an earthen pot, then shake in chopped +parsley, some slices of veal and ham about two inches square, and +then eggs again, repeating the parsley and seasoning after each layer +until the pot is full. Pour in sufficient water to cover it, lay about +an ounce of butter on the top, tie it over with thick paper doubled, +and bake about an hour. Then press close together with a spoon, +and let it stand till cold. If put into a mould instead of the pot, it +forms a handsome supper-dish.</p> + +<p><span class="smcap">Asparagus, to Boil.</span>—Scrape the stalks carefully till they look +white, cut the ends even, tie them in separate bundles, and lay in +boiling water, with a little salt; boil briskly, and when they are tender, +take them up, for if boiled too much they lose both flavour and colour. +Dip a round of toasted bread in the liquor the asparagus was boiled +in, and lay it on the dish. Then pour melted butter over the toast, +and lay the asparagus round the dish, the tops inward. Serve with +melted butter in a sauce tureen.</p> + +<p><span class="smcap">Peas, to Boil.</span>—Shell, but do not wash them, boil in plenty of +water, and skim well as soon as they boil. Put in some salt and +mint tops, and do not overboil them, or they will be tasteless and +of a bad colour. When done, put in a dish with a lump or two of cold +butter, and serve hot.</p> + +<p><span class="pagenum" id="Page_265">[265]</span></p> + +<p><span class="smcap">Sea-Kale.</span>—Boil till very white, and serve on toast like asparagus.</p> + +<p><span class="smcap">Spinach, to Boil.</span>—Carefully pick, wash, and put into a saucepan +that will just hold it; sprinkle with salt, and cover close. Set +the pan on the fire, and shake frequently; when done, beat it well +with a bit of butter, squeeze quite dry between two plates, or press +into a mould, and serve with plain melted butter in a tureen.</p> + +<p><span class="smcap">Spinach, to Stew.</span>—Squeeze quite dry, put into a stewpan without +water, with a spoonful of gravy, a lump of butter, salt, and pepper, +and simmer till ready. If a table-spoonful of cream is added, the +flavour is greatly improved.</p> + +<h4>PASTRY, ETC.</h4> + +<p><span class="smcap">Apple Fool.</span>—Stew a dozen apples in a stone jar on a stove, or +a saucepan of water over the fire, adding in the former case two +table-spoonfuls of water to the fruit. When soft, peel, and pulp through +a cullender; boil some new milk, add a well-beaten egg, and let it +cool, then mix gradually with the pulp, and sweeten with fine moist +sugar.</p> + +<p><span class="smcap">Devonshire Junket.</span>—To one quart of new milk, made lukewarm, +add a table-spoonful or more of sugar, a wine-glassful of French brandy, +four drops of essence of bitter almonds or lemon-peel, a little nutmeg, +and four tea-spoonfuls of essence of rennet. Mix well, put into a +glass dish, lay aside until set, and cover the surface with clotted +cream.</p> + +<p><span class="smcap">Hampshire Cheese Snaps.</span>—Take a new loaf, steaming hot, pull +in halves, dig out pieces about the size of a walnut with a fork, put +them on a dish, and set in a quick oven to brown lightly. Stale bread +can be used, but does not answer so well. This forms a pretty supper-dish, +when heaped in a cake basket, and can be eaten with wine.</p> + +<p><span class="smcap">Marrow Pudding.</span>—Grate a penny loaf into crumbs, pour on it +a pint of boiling cream. Cut very thin a pound of beef marrow, +beat four eggs well, add a wine-glassful of brandy, with sugar and +nutmeg to taste. Mix all well together, and either boil or bake it +for three-quarters of an hour. Cut two ounces of candied citron very +thin, and when served up, stick the pieces all over it.</p> + +<p>If baked, place a puff-paste round the edge of a shallow dish, and +pour the pudding in.</p> + +<p><span class="smcap">Somersetshire Firmity.</span>—Boil a quart of fine wheat, and add by +degrees two quarts of new milk. Carefully pick and wash four ounces +of currants, stir them in the jelly, and boil till done. Beat the yolks +of three eggs and a little nutmeg, with three table-spoonfuls of milk, +add to the wheat, and stir well while over the fire. Sweeten and serve +in a deep dish, either warm or cold.</p> + +<p><span class="smcap">Staffordshire Syllabub.</span>—Put a pint of cider into a bowl, with +a wine-glassful of brandy, some sugar and nutmeg. Pour a quart of +new warm milk into it from a jug held up high, and moved in a circular +direction. Grate nutmeg on the top, or strew with nonpareil +comfits.</p> + +<p><span class="pagenum" id="Page_266">[266]</span></p> + +<h4>MISCELLANEOUS.</h4> + +<p><span class="smcap">Lobster Salad.</span>—Take three yolks of hard eggs, two yolks of raw +eggs, two tea-spoonfuls of mustard, a little salt and cayenne pepper, +four table-spoonfuls of salad oil, one and a half table-spoonful of tarragon +vinegar, and one of essence of anchovies; mix well, and add +three table-spoonfuls of cream. Cut two large lobsters up small, +and mix with finely cut salad, cucumber, hot pickles, and beet-root. +Pour the mixture given above over the salad, put in a dish, not a bowl, +and garnish with hard boiled eggs cut in thin slices.</p> + +<p><span class="smcap">Maccaroni.</span>—Put as much of the pipe to soak in cold water as you +think proper; then boil it in milk and water till quite tender, with +a small onion; when done, strain off the milk, and add a piece of butter +the size of a walnut, a little cream, and some nutmeg; some persons, +however, prefer cayenne and a little salt to the nutmeg. Mix well +together, and put it into a dish, then cover with <i>grated</i> cheese—Parmesan +or Cheshire; put it in the oven or before the fire to be +lightly browned, and serve hot with mustard.</p> + +<p><span class="smcap">Mock Brawns.</span>—Put four feet, two ears, and two chaps of a pig +into two quarts of water, and let it boil for several hours, till the bones +can be picked from the meat, then pour it into a basin, skim off the +fat, and take away all the bones; put it again into a saucepan with +a little chopped parsley and sweet herbs dried and rubbed small, +cayenne pepper, salt, and pounded mace, and let it boil for ten +minutes; dip a mould into cold water, pour in the mixture, let it +get cool, turn out, and garnish with parsley and barberries, or slices +of lemon.</p> + +<p><span class="smcap">Potted Fish.</span></p> + +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0">Get herrings enough to fill up your dish,</div> + <div class="verse indent0">And into the stomach of each little fish</div> + <div class="verse indent0">A peppercorn put; this will give it a flavour,</div> + <div class="verse indent0">Which, in epicure’s taste, is sure to find favour.</div> + </div> + </div> +</div> + +<h3>FOOD FOR MAY.</h3> + +<p><span class="smcap">Meat.</span>—Beef, grass-lamb, house-lamb, mutton, pork, veal.</p> + +<p><span class="smcap">Fish.</span>—Brill, carp, chub, cod, conger-eels, <i>crabs</i>, cray-fish, dabbs, +dace, dory, eels, flounders, gurnets, haddock, halibut, herring, ling, +<i>lobsters</i>, mackerel, mullet, perch, pike, place, <i>prawns</i>, <i>salmon</i>, shrimps, +<i>skate</i>, smelts, soles, sturgeon, tench, trout, turbot, whitings.</p> + +<p><span class="smcap">Poultry and Game.</span>—Chickens, ducklings, fowls, green geese, +leverets, pigeons, pullets, rabbits, wood-pigeons.</p> + +<p><span class="smcap">Vegetables.</span>—Angelica, artichoke, asparagus, balm, kidney-beans, +cabbage, carrots, cauliflowers, chervil, cucumbers, fennel, herbs of all +sorts, lettuce, mint, onions, peas, parsley, new potatoes, purslane, radishes, +rhubarb, salad of all sorts, sea-kale, sorrel, spinach, thyme, turnips.</p> + +<p><span class="pagenum" id="Page_267">[267]</span></p> + +<p><span class="smcap">Fruit.</span>—<i>Apples</i>—John apple, golden russet, winter russet. May-Duke +cherries; currants; gooseberries; melons. <i>Pears</i>—L’Amozette, +winter green. Scarlet strawberries. <i>Forced</i>—Apricots, cherries, nutmeg-peaches, +and strawberries.</p> + +<h3>COOKERY FOR MAY.</h3> + +<h4>SOUPS.</h4> + +<p><span class="smcap">Asparagus.</span>—Cut half a pound of fat bacon into thin slices, place +at the bottom of a stewpan, then add five pounds of lean beef cut +into dice, and rolled in flour; cover the pan close, stirring occasionally +until the gravy is drawn, then add two quarts of water, and +half a pint of ale. Cover, stew gently for an hour, with some whole +pepper and salt. Strain off the liquor, and skim off the fat. Add +some spinach, cabbage-lettuce, white beet leaves, sorrel, a little mint, +and powdered sweet marjoram; let these boil up in the liquor, then +put in the green tops of asparagus cut small, boil till all is tender, +and serve hot.</p> + +<p><span class="smcap">Green Pea.</span>—Cut a knuckle of veal, and a pound of lean ham into +thin slices; lay the ham at the bottom of a stewpan; then the veal; +cut six small onions into slices, and put in two turnips, two carrots, +a head of celery cut small, a faggot of sweet herbs, four cloves, and +four blades of mace. Put a little water at the bottom, cover the pot +close, stirring occasionally till the gravy is drawn; then add six quarts +of boiling water, stew gently for four hours, and skim well. Take two +quarts of green peas, stew in some of the broth till tender, strain, +put in a marble mortar, and beat well, or mash with the spoon against +the sides of the stewpan. Rub the peas through a hair sieve, or +tamis, till thoroughly pulped, then put the soup into a clean pot, +with a tea-cupful of spinach juice, and boil for fifteen minutes; season +with pepper, salt, and a table-spoonful of brown sugar. If the soup +is not thick enough, boil the crumb of a French roll in a little of +the soup, and rub through the tamis; then put in the soup and +boil. Serve hot in the tureen, with dice of bread toasted very hard. +(The celery must be omitted, until July, using a table-spoonful of the +seeds instead.)</p> + +<p><span class="smcap">Italian Turnip.</span>—Cut turnips in different shapes, colour them +with butter in a stewpan, and two table-spoonfuls of sweet oil; add +slices of chervil, and sea-kale; mix two table-spoonfuls of flour with +two quarts of the savoury fish-jelly, (p. <a href="#Page_263">263</a>), and the vegetables, then +boil, and serve hot, with dice of bread fried in butter, and dried on +a cloth.</p> + +<h4>FISH.</h4> + +<p><span class="smcap">Crabs, Dressed.</span>—Choose a good heavy crab, boil for about half +an hour in salt and water, remove the pot, let the crab get cold; +<span class="pagenum" id="Page_268">[268]</span>take off the great shell without breaking it, extract the fish from +the body and claws, and mince it well. Put some floured butter in +a stewpan with six or eight small mushrooms, parsley, and green +asparagus tops shred fine, fry a little, and put in the minced fish +with half a wine-glass of white wine and pepper, salt and sweet herbs +to season; stew gently for fifteen minutes, thicken with flour, and +flavour with lemon-juice. Fill the shell with this mixture, having +previously removed the herbs, set in a baking-pan, or dish, strew +stale bread crumbs over the top, set in an oven to brown, and then +serve hot. Garnish with lemon, and parsley.</p> + +<p><span class="smcap">John Dory Cutlets, to Fry.</span>—Cut the flesh off from the bones +in cutlets about three inches broad, egg and dip in bread crumbs, +then fry a light brown in plenty of dripping, or lard. Garnish with +fried parsley, and serve with anchovy butter sauce.</p> + +<p><span class="smcap">Trout, Boiled.</span>—Clean, scale well, and boil whole in cold water, +allowing it to boil gradually; vinegar and horse-radish put in the +water improve the flavour. When done, carefully drain off the water +so as not to break the skin, and serve with lobster, shrimp, or anchovy +butter sauce.</p> + +<p><span class="smcap">Carp, to Stew.</span>—Clean well, and cut off the fins; then flour, and +fry over a brisk fire until about three parts dressed; remove, and +place in a stewpan, with equal parts of beef gravy and water, a table-spoonful +of mushroom ketchup, a slice of lemon, a few pickled +mushrooms, a faggot of sweet herbs, and a glass of red wine; season +with nutmeg, pepper, or cayenne, and mace. Fry a few onions brown +in the fat the fish was fried in, add these, butter and all, to the +fish; cover and stew gently for about an hour. Take out the fish, +pour the gravy over, and garnish with slices of lemon, and fried +bread cut with pastry-cutters. If the fish is suspected to have a +muddy flavour, sew up a piece of bread in its belly.</p> + +<p><span class="smcap">Whiting, to Boil.</span>—Proceed the same as for haddock.</p> + +<p><span class="smcap">Whiting, to Fry.</span>—Fix the tail in the mouth by means of a small +skewer, or by winding a piece of string round the head of the fish; +dry well with a cloth, egg, and sprinkle with bread crumbs; then +place it on its belly in the frying-pan, with plenty of lard or dripping, +fry a light brown, and garnish with fried parsley; place on a napkin, +and serve with melted butter.</p> + +<h4>POULTRY, ETC.</h4> + +<p><span class="smcap">Fowl, Cold, to Dress.</span>—Take the remains of a cold fowl, remove +the skin, then the bones, leaving the flesh in as large pieces as +possible; dredge with flour, and fry a light brown in butter: toss +it up in a good gravy well seasoned, thicken with butter rolled in +flour, flavour with lemon, and serve hot with sippets.</p> + +<p><span class="smcap">Pigeon in Savoury Jelly.</span>—Bone a pigeon, remove the head +and feet, stuff with sausage meat, and roast. Take a pound of scrag +<span class="pagenum" id="Page_269">[269]</span>of veal, a slice of ham, three cloves, a little nutmeg, a faggot of +sweet herbs, a carrot, two shalots, two bay-leaves, a pint of beef +broth, (p. <a href="#Page_254">254</a>), and an ounce of “Nelson’s Gelatine;” stew gently till +it will jelly, pass through a fine sieve, then through a bag, add lemon-juice, +and pour a little into a mould previously dipped in cold water. +When it is set, lay in the pigeon with the breast down, fill up the +mould with the jelly, and when cold, turn out. Garnish with parsley.</p> + +<p><span class="smcap">Rabbits, Pulled.</span>—Half-boil the rabbits, with an onion, some +whole pepper, a faggot of sweet herbs, and a piece of lemon-peel; +pull the flesh into flakes, add a little of the liquor to it, a piece +of butter rolled in flour, pepper, salt, nutmeg, chopped parsley, and +the liver boiled and bruised; boil well, stirring occasionally, add a +table-spoonful of mushroom ketchup, and serve hot.</p> + +<h4>VEGETABLES.</h4> + +<p><span class="smcap">Artichokes, to Fricassee.</span>—Take artichoke bottoms, put into a +mixture of fresh butter and cream, melted, shake over the fire till quite +hot, and dish up.</p> + +<p><span class="smcap">Cauliflowers, to Boil.</span>—Cut off the green leaves, wash in salt +and water to remove caterpillars, &c., then soak for an hour in cold +water, and boil in milk and water, skimming the pot frequently to +prevent the flower getting dirty. When the stalks are tender, remove +carefully, and put into a cullender to drain. They should be served +very white, and not boiled too much.</p> + +<p><span class="smcap">Potatoes, New, to Dress.</span>—Wash well, rub off the skin with a +cloth, and dry. Boil until done, then put into a vegetable dish with +a lump of salt butter; stir them up, and send to table.</p> + +<p><span class="smcap">Salads</span> should be very fresh, carefully washed, picked, and dried +in a clean cloth, cut up separately, well mixed, and put into a bowl +just before using. The salad mixture should be placed at the bottom +of the bowl, and the salad on top, for if mixed, the vegetables lose +that crispness which is so delicious. Slices of beet, eggs, or boiled +potatoes, are placed on top to garnish.</p> + +<p><span class="smcap">Turnip-tops, to Boil.</span>—Wash well, boil in three waters with salt, +drain in a cullender, and chop up fine with pepper, salt, and butter. +Put in a jelly-mould, turn out, and send hot to table.</p> + +<p><span class="smcap">Potato Salad.</span>—Take some cold potatoes, and cut into slices a +quarter of an inch thick; cut these into various shapes with tin +pastry-cutters, mix with some flakes of boiled cod, in a basin, and +pour over them a thick salad mixture; let this remain for an hour +or two, then form into a heap, pour over the sauce, and garnish +with slices of beef cut in shapes.</p> + +<h4>MEAT.</h4> + +<p><span class="smcap">Calf’s Head Cheese.</span>—Boil the head until the bones will come +out, then put the head, tongue, and brains into a mould with spices +<span class="pagenum" id="Page_270">[270]</span>and parsley chopped fine, until the mould is quite full, put a plate +and a weight over it, and when cold, turn out. Serve with parsley, +and slices of rolled ham, placed round the dish.</p> + +<p><span class="smcap">Spiced Beef.</span>—Sprinkle a piece of beef with common salt, and +let it hang a day. Take a pound of bay salt, half a pound of brown +sugar, a quarter of a pound of mace, of cloves, allspice, and saltpetre, +each half an ounce, and an ounce of pepper, pound all together, and +rub well into the beef every day, and turning it as well for four +days. When cooking, boil very slowly.</p> + +<h4>PASTRY.</h4> + +<p><span class="smcap">Apple Jelly—Mould.</span>—Pare, core, and stew six or eight apples +with lemon-peel, sugar, and sufficient water to cover them, add half an +ounce of “Nelson’s Gelatine,” dip a mould in cold water, pour in, and +when cold, turn it out.</p> + +<p><span class="smcap">Gooseberry Fool.</span>—Scald a quart of berries, and pass them through +a sieve, make the pulp sweet, and let it stand to cool; beat up the +yolks of three eggs, strain them to a quart of milk, set it over a clear +fire, and keep stirring till it boils; remove, stir till cold, and then add +the fruit to it gradually.</p> + +<p><span class="smcap">Gooseberry Pudding with the Wood in it.</span>—Make a paste of +flour, chopped beef suet, salt, and water; knead, roll it out thin, sheet a +basin with it, and fill with young gooseberries, cover with paste, and +boil. When done, cut a piece out of the top, mix sifted sugar, and a +lump of butter, or some cream with the fruit, and a little grated nutmeg. +The name is derived from the gooseberries tasting a little woody; the +consequence of being too young.</p> + +<p><span class="smcap">Rhubarb Fool.</span>—Scald a quart or more of rhubarb, nicely peeled, +and cut into pieces an inch long, pulp through a sieve, sweeten, and let +it stand to cool. Put a pint of cream, or new milk, into a stewpan +with a stick of cinnamon, a small piece of lemon-peel, a few cloves, +coriander seeds, and sugar to taste; boil ten minutes. Beat up the +yolks of four eggs, and a little flour, stir into the cream, set over the +fire till it boils, stirring all the time; remove, and let it stand till cold. +Mix the fruit and cream together, and add a little grated nutmeg.</p> + +<p><span class="smcap">Soda Cake.</span>—Take a pound of flour, of butter and brown sugar, each +a quarter of a pound, half a pound of currants, two ounces of candied +lemon-peel, a tea-spoonful of carbonate of soda, and a pint and a half of +milk. Mix well, and bake for an hour in a mould. It is better when +kept for a few days.</p> + +<p><span class="smcap">Spanish Fritters.</span>—Cut the crumb of a French roll into square +lengths, half an inch thick; mix nutmeg, powdered cinnamon, sugar, +and an egg, together. Soak the roll in the mixture, and fry a nice +brown. Serve with wine sauce.</p> + +<p><span class="smcap">Victoria Sandwiches.</span>—Cut sponge-cake into slices a quarter of an +inch thick, spread some apricot jam, or other preserve, on the top of one +slice, cover with another, dress down gently, and cut into large +diamonds; cover with pink icing, and put in an oven to set.</p> + +<p><span class="pagenum" id="Page_271">[271]</span></p> + +<p><span class="smcap">Plain Pudding.</span>—Weigh three-quarters of a pound of any old +scraps of bread, either crust or crumb, cut them small, and pour on +them a pint and a half of boiling water to soak them well. Let it +stand until the water is cool, then press it out, and mash the bread +smooth with the back of a spoon. Add to it a tea-spoonful of powdered +ginger, moist sugar to sweeten, three-quarters of a pound of picked and +cleaned currants. Mix well, and lay in a pan well buttered; flatten it +down with a spoon, lay some pieces of butter on the top, and bake in a +moderate oven. Serve hot.</p> + +<p><span class="smcap">Cabinet Pudding.</span>—Over six sponge cakes pour sufficient sherry, or +white wine, to soak them thoroughly. Beat up six new-laid eggs with a +quart of new milk, and a little nutmeg, and sweeten with white sugar. +Put the cakes into the custard without beating them together, and +turn the whole into a mould previously buttered; tie a paper over the +top, and steam the pudding for an hour. <i>For Sauce to the Pudding.</i>—Beat +up the yolks of two eggs, two table-spoonfuls of pounded white +sugar, and two wine-glassfuls of white wine; mix well together, simmer +gently, stirring all the time, and serve hot. This, also, makes a +delicious sweet, which may be eaten when cold, like custard.</p> + +<p><span class="smcap">A Boiled Batter Pudding.</span>—Take two eggs, beat well, two +table-spoonfuls of flour, and enough milk to make a batter. Serve hot, +with wine sauce.</p> + +<h4>SEA COOKERY.</h4> + +<p><span class="smcap">First-watch Stew.</span>—Cut pieces of salt beef and pork into dice, put +them into a stewpan with six whole peppercorns, two blades of mace, +a few cloves, a tea-spoonful of celery seeds, and a faggot of dried sweet +herbs; cover with water, and stew gently for an hour; then add +fragments of carrots, turnips, parsley, or any other vegetables at hand, +with two sliced onions, and some vinegar to flavour; thicken with +flour, or rice, remove the herbs, and pour into the dish with toasted +bread, or freshly baked biscuit broken small, and serve hot. When they +can be procured, a few potatoes improve it very much.</p> + +<p><span class="smcap">Sea Pie.</span>—Make a thick pudding crust, line a dish with it, or, what +is better, a cake tin; put a layer of sliced onions, then a layer of salt +beef cut in slices, a layer of sliced potatoes, a layer of pork, and +another of onions, strew pepper over all, cover with a crust, and tie +down tightly with a cloth previously dipped in boiling water and +floured. Boil for two hours, and serve hot in a dish.</p> + +<h3>FOOD FOR JUNE.</h3> + +<p><span class="smcap">Meat.</span>—Beef, <i>grass-lamb</i>, house-lamb, mutton, pork, veal, buck-venison.</p> + +<p><span class="smcap">Fish.</span>—Carp, cod, conger-eels, <i>crabs</i>, cray-fish, dabbs, dace, dory, +eels, flounders, gurnets, haddocks, herrings, ling, <i>lobsters</i>, mackerel, +mullet, perch, pike, plaice, <i>prawns</i>, <i>salmon</i>, <i>salmon-trout</i>, <i>skate</i>, smelts, +soles, sturgeon, tench, trout, turbot, whitebait, whitings.</p> + +<p><span class="pagenum" id="Page_272">[272]</span></p> + +<p><span class="smcap">Poultry and Game.</span>—Chickens, ducklings, fowls, green geese, +leverets, pigeons, plovers, pullets, rabbits, turkey-poults, wheat-ears, +wood-pigeons.</p> + +<p><span class="smcap">Vegetables.</span>—Angelica, artichoke, asparagus, beans (French, +kidney, and Windsor), white beet, cabbage, carrots, cauliflowers, +chervil, cucumbers, endive, herbs of all sorts, leeks, lettuce, onions, +parsley, peas, potatoes, purslane, radishes, salad of all sorts, spinach, +turnips, vegetable marrow.</p> + +<p><span class="smcap">For Drying.</span>—Burnet, mint, tarragon, orange-thyme.</p> + +<p><span class="smcap">For Pickling.</span>—Garlic.</p> + +<p><span class="smcap">Fruit.</span>—<i>Apples</i>—John apple, stone pippin, golden russet. Apricots. +<i>Cherries</i>—Duke, bigaroon, black-heart. Currants; gooseberries; +melons. <i>Pears</i>—Winter green. Strawberries. <i>Forced</i>—Grapes, +nectarines, peaches, pines.</p> + +<h3>COOKERY FOR JUNE.</h3> + +<h4>SOUPS.</h4> + +<p><span class="smcap">Julienne</span> is made the same as <i>soup santé</i>, omitting the lettuce and +chervil.</p> + +<p><span class="smcap">Soup Sante, or Gravy Soup.</span>—Shred carrots and turnips small, +with celery heads about two inches long; wash and steam them +separately in a little water till nearly done; when ready, cut the white +of the celery small, and a small quantity of cabbage, chervil, Cos +lettuces, endive, and leeks; put all to boil till quite tender in three +quarts of beef stock; add, if at hand, asparagus tops, green peas, small +onions, &c.; and, when done, serve hot.</p> + +<p><span class="smcap">Spinach.</span>—Shred two handfuls of spinach, a turnip, two onions, a +head of celery, two carrots, a little thyme and parsley; put all into a +stewpan, with an ounce of butter, and a pint of veal stock, or the liquor +in which meat has been boiled; stew till tender, pulp through a coarse +sieve, add a quart of fresh water, salt and pepper, and boil all together. +Make some small suet dumplings the size of a walnut, put them into the +tureen, and pour the soup on hot.</p> + +<p><span class="smcap">À la Musquetaire.</span>—Take a pint of green peas, and a handful of +sorrel, boil in a pint of beef stock, on a slow fire; add a quart of water, +and boil a neck of mutton in it, which, when done, glaze as a fricandeau, +and serve all together.</p> + +<h4>FISH.</h4> + +<p><span class="smcap">Lobster Balls.</span>—Take the meat of a lobster, with the coral and +spawn, pound in a mortar, add bread crumbs, about a quarter the +proportion of the lobster, and season with cayenne, white pepper, mace, +and salt. Mix sufficient melted butter with the whole to form into a +mass, make into balls the size of small apples, egg well, dip in bread +crumbs, and fry a pale brown.</p> + +<p><span class="pagenum" id="Page_273">[273]</span></p> + +<p><span class="smcap">Prawns and Shrimps, to Boil.</span>—Let the water be boiling briskly, +with a handful of salt in it, throw in the prawns or shrimps, and, when +they are done enough, they will float to the surface; remove, place in a +cullender to drain, then throw them into a dry towel, and rub a good +quantity of salt among them whilst hot, then wrap them up in the towel, +and keep until quite cold.</p> + +<p><span class="smcap">Salmon Dressed, to Pot.</span>—Take the remains of a dressed salmon, +remove the bones, mash it upon a board, season with a little allspice, +pepper, and salt; then add some thick melted butter, sufficient to form +into a paste; but do not make it too moist; then press into a pot, and +pour clarified butter over the top. If at hand, the coral and spawn of a +lobster, or a few shrimps or prawns, improve it, both in flavour and +appearance.</p> + +<p><span class="smcap">Skate, to Fry.</span>—Prepare the fish as directed at p. <a href="#Page_263">263</a>, egg well, +dip in bread crumbs, and fry carefully in plenty of dripping. Garnish +with fried parsley, and serve with crab sauce, anchovy and butter +sauce, soy or ketchup.</p> + +<p><span class="smcap">Whitebait, to Fry.</span>—Dry thoroughly, dip in egg, flour well, and +dredge with flour all the time they are frying, until they have a +complete coating over them, taking care to keep them moving, or else +they will stick to each other or adhere to the pan. Serve with a lemon +cut in half. Brown bread and butter rolled, and cold punch, should +be partaken of at the same time.</p> + +<h4>POULTRY, ETC.</h4> + +<p><span class="smcap">Fowl, Curried Malabar Fashion.</span>—Cut a fowl into small joints, +and wash it well in cold water. Mince an onion or two, put three +ounces of butter in a stewpan, fry the onion a nice brown, then add the +meat, a table-spoonful of flour, the same of curry powder, and simmer +for ten minutes; then add a pint of veal broth or water, and stew for +half an hour, with a stick of cinnamon. Scrape some cocoa-nut into a +basin, with a gill and a half of warm water, press it well with the back +of a spoon, strain through a sieve, and add with two or three bay-leaves +five minutes before serving. Shake the pan once or twice, squeeze half +a lemon in, or add a table-spoonful of vinegar, and serve hot, with the +rice separate, having previously removed the bay-leaves.</p> + +<p><span class="smcap">Beef, Mutton, or Veal, may be Dressed the same.</span>—If a +cocoa-nut cannot be procured, blanch four ounces of sweet almonds, +pounded to a paste, add a gill of water, and rub through a sieve; this +is to be added to the curry in the same manner as the cocoa-nut liquor. +A gill of cream or milk, will answer very well, or a table-spoonful of +flour, mixed with two ounces of butter, may be substituted when the +others cannot be obtained.</p> + +<p><span class="smcap">Turkey, Dutch Way.</span>—Boil, season with salt, pepper, and cloves; +add a quarter of a pound of rice or vermicelli to every quart of broth, +and serve hot, garnishing with toasted bread cut with a pastry-cutter.</p> + +<p><span class="pagenum" id="Page_274">[274]</span></p> + +<h4>VEGETABLES.</h4> + +<p><span class="smcap">Beans, French, à la Crême.</span>—String them, cut into slips, and +boil in plenty of water, with salt in it. When done, drain them. Put +into a stewpan with two ounces of fresh butter, the yolks of three eggs, +beaten up in a gill of cream, and set over a slow fire. When hot, add +a table-spoonful of vinegar, and the beans; simmer for five minutes, +stir with a wooden spoon, to prevent burning or curdling, and serve +hot.</p> + +<p><span class="smcap">Beans, Kidney, to Boil.</span>—String, slit down the middle, and cut +them across; cover with salt and water, let them remain some time, +boil till tender, and then serve with melted butter.</p> + +<p><span class="smcap">Beans, Windsor, to Boil.</span>—Boil in salt and water till tender, then +serve with parsley and butter.</p> + +<p><span class="smcap">Chervil, Boiled.</span>—Wash, and pick very clean; put a tea-spoonful +of salt into half a pint of boiling water, boil the chervil about ten +minutes, drain on a sieve, and serve with good melted butter.</p> + +<p><span class="smcap">Cucumbers to Stew.</span>—Slice an equal quantity of cucumbers and +onions, and fry them together in butter, strain on a sieve, put them +with a gill of gravy, two table-spoonfuls of white wine, and a blade of +mace, into a saucepan. Stew five or six minutes, add a piece of butter +rolled in flour, salt, and cayenne pepper. Shake well together until +thick enough, then dish and serve hot.</p> + +<p><span class="smcap">Onions, to Roast.</span>—Roast with the skins on; when tender, peel +carefully, and serve with cold butter, and salt.</p> + +<p><span class="smcap">Turnips, to Boil and Mash.</span>—Boil until tender, drain on a sieve, +and mash well, with butter, pepper, and salt. Observe that there are +not any lumps. Serve hot in a vegetable dish, either plain, or previously +pressed into a pudding-mould.</p> + +<p><span class="smcap">Vegetable Marrow, to Dress.</span>—1. Peel the same as apples, cut +in halves, and scrape the seeds out of the inside; then boil for about +twenty minutes, with a little salt in the water, and when soft, take +them up, drain on a sieve, and mash up with pepper, salt, and butter +or cream. 2. Peel, cut in halves, remove the seeds, and put into a +stewpan with water, salt, lemon-juice, and a small piece of fat bacon. +Stew gently till quite tender, and serve up with Dutch sauce.</p> + +<h4>MEAT.</h4> + +<p><span class="smcap">Mutton, Breast of, Grilled.</span>—Par-boil, score, pepper and salt it +well, rub with the yolk of egg, dip in bread crumbs and chopped +parsley, and broil, or roast it in a Dutch oven. Serve with caper sauce.</p> + +<p><span class="smcap">Sausages, Oxford.</span>—Chop a pound and a half of pork, the same +of veal, deprived of skin and tendons, add three-quarters of a pound +of beef suet. Mince and mix well. Steep the crumb of a penny loaf +in water, then mix it with the meat; add sage, salt, pepper, and allspice +to taste, roll into balls, flatten, and fry a light brown.</p> + +<p><span class="pagenum" id="Page_275">[275]</span></p> + +<p><span class="smcap">Tripe Stewed.</span>—Cut some nice white tripe into slips, put the pieces +into some rich gravy, with a lump of butter the size of a hen’s egg, +rolled in flour; shake until the butter is melted, then add a table-spoonful +of white wine, some chopped parsley, pepper, salt, a few +pickled mushrooms, and a squeeze of lemon; shake all well together, +and stew gently till tender.</p> + +<p><span class="smcap">Sweetbreads, Larded.</span>—Par-boil two sweetbreads; when cold, lard +them down the middle with little bits of bacon, then with small slices +of lemon-peel on either side, and then with little pieces of pickled +cucumber cut very small; stew gently in rich gravy, thickened with +flour; add mushroom ketchup to taste, and a squeeze of lemon.</p> + +<h4>PASTRY.</h4> + +<p><span class="smcap">Apricot Pudding.</span>—Split a dozen large apricots, remove the stones, +and scald till quite soft. Pour a pint of boiling cream upon the grated +crumbs of a penny loaf; when nearly cold, add four ounces of sifted +sugar, the yolks of four well-beaten eggs, and a wine-glassful of white +wine. Pound the fruit in a mortar, with half of their kernels; mix the +fruit and the other ingredients together. Line your dish with paste, +put a layer round the edge, pour in the mixture, and bake for half +an hour.</p> + +<p><span class="smcap">Brentford Rolls.</span>—Mix with two pounds of flour a little salt, +two ounces of sifted sugar, four ounces of butter, and two eggs beaten +with two table-spoonfuls of yeast, and about a pint of milk. Knead +the dough well, and set it to rise before the fire. Make a dozen rolls, +butter tin plates, and set them before the fire to rise, till they are +of a proper size, then bake for half an hour.</p> + +<p><span class="smcap">Cheshire Puffs.</span>—Strain some cheese curd from the whey, and +beat half a pint of it fine in a mortar, with a table-spoonful and a half +of flour, the white of one egg, and the yolks of three; add a table-spoonful +of orange-flower water, a quarter of a nutmeg, and sugar to +make it pretty sweet. Lay a little of this paste in small round cakes, +on a tin plate. If the oven be hot, a quarter of an hour will bake +them. Serve with pudding sauce.</p> + +<p><span class="smcap">Cumberland Pudding.</span>—Mix six ounces of grated bread, the same +quantity of well picked and cleaned currants, beef suet finely shred, +finely chopped apples, and lump sugar; add six eggs, half a grated +nutmeg, a pinch of salt, the rind of a lemon minced as fine as possible, +a <i>large</i> table-spoonful of citron, orange, and lemon-peel, cut thin. Mix +thoroughly together, put the whole into a mould, cover close with a +floured cloth, and boil for three hours. Add the juice of half a lemon +to pudding sauce, boil and serve with the pudding.</p> + +<p><span class="smcap">German Puffs.</span>—Mix two table-spoonfuls of fine flour with two +well-beaten eggs, half a pint of cream, or milk, and two ounces of melted +butter; stir all well together, add a little salt and nutmeg, put into +tea-cups, or small tin moulds, half full, and bake for a quarter of an hour +in a quick oven, hot enough to colour them at the top and bottom. +<span class="pagenum" id="Page_276">[276]</span>Turn them into a dish, and strew pounded sugar over them. Some +like wine sauce with them.</p> + +<h3>FOOD FOR JULY.</h3> + +<p><span class="smcap">Meat.</span>—Beef, <i>grass-lamb</i>, mutton, veal, buck-venison.</p> + +<p><span class="smcap">Fish.</span>—Barbel, brill, carp, cod, conger-eels, <i>crabs</i>, cray-fish, dabbs, +<i>dace</i>, dory, eels, flounders, gurnets, haddocks, herrings, ling, <i>lobsters</i>, +<i>mackerel</i>, mullet, perch, pike, plaice, <i>prawns</i>, salmon, skate, soles, tench, +thornback, trout.</p> + +<p><span class="smcap">Poultry and Game.</span>—<i>Chickens</i>, ducks, fowls, <i>green geese</i>, leverets, +pigeons, plovers, rabbits, turkey-poults, wheat-ears, <i>wild pigeons</i>, wild +rabbits.</p> + +<p><span class="smcap">Vegetables.</span>—Artichoke, asparagus, balm, beans (French, kidney, +scarlet, and Windsor), carrots, cauliflowers, celery, chervil, cucumbers, +endive, finochio, herbs of all sorts, lettuces, mint, mushrooms, peas, +potatoes, purslane, radishes, rocambole, salads of all sorts, salsify, +scorzonera, sorrel, spinach, turnips.</p> + +<p><span class="smcap">For Drying.</span>—Knotted marjoram, mushrooms, winter savory.</p> + +<p><span class="smcap">For Pickling.</span>—French beans, red cabbage, cauliflower, garlic, +gherkins, nasturtiums, onions.</p> + +<p><span class="smcap">Fruit.</span>—<i>Apples</i>—codlin, jennetting, margaret, summer pearmain, +summer pippin. Apricots, cherries, currants, <i>damsons</i>, gooseberries, +melons, nectarines, peaches. <i>Pears</i>—Catherine, green-chisel, jargonelle, +musque. Oranges, pine-apples, plums, raspberries, strawberries.</p> + +<h3>COOKERY FOR JULY.</h3> + +<h4>SOUPS.</h4> + +<p><span class="smcap">Almond.</span>—Take a quart of almonds, scald, remove the skins, and +pound in a mortar with the hard yolks of six eggs, until they become +a fine paste. Mix with them gradually two quarts of new milk, a +quart of cream, and a quarter of a pound of double refined sugar; beat +the whole very fine, and stir it well together. When properly mixed, +set it over a slow fire, and stir quickly till it becomes pretty thick, then +remove and pour into the tureen.</p> + +<p><span class="smcap">Calf’s Head.</span>—Scald and wash the head clean with salt and water, +then place in a stewpan with sufficient water to cover it; add a faggot +of sweet herbs, an onion stuck with cloves, six blades of mace, and +a table-spoonful and a half of pearl-barley. Stew till tender, and add +a head of stewed celery. Season with pepper, pour the soup into the +tureen, place the head in the centre, and serve.</p> + +<p><span class="smcap">Fish Stock.</span>—Take a pound of skate, five flounders, and two pounds +of eels, clean them well, cut into small pieces, cover with water when +placed in a stewpan, and season with mace, pepper, salt, an onion stuck +with cloves, a head of celery, a faggot of sweet herbs, and a tea-spoonful +<span class="pagenum" id="Page_277">[277]</span>of parsley-seed. Simmer for an hour and a half, closely covered, then +strain off for use. As this stock will not keep more than two days, it +should only be made as required.</p> + +<p><span class="smcap">Prawn.</span>—Boil a hundred prawns in a little water, vinegar, salt, and +a few sweet herbs, and save the liquor. Pick the prawns, and pound +the shells and a small roll. Pour the liquor over the shells in a sieve, +and then pour two quarts of fish stock (see p. <a href="#Page_276">276</a>) over them. Tear +a lobster into small pieces, and add this with a quart of good beef +stock (see p. <a href="#Page_253">253</a>) to the whole. Simmer gently, season with pepper +and salt, and thicken with floured butter, then serve.</p> + +<h4>FISH.</h4> + +<p><span class="smcap">Lobster, to Pot Cold.</span>—Choose a hen lobster. Remove the +spawn, coral, flesh, and pickings about the head, and mix with the +meat from the claws; pound well in a mortar, seasoning with white +pepper, cayenne, and pounded mace; then add some thick melted +butter, until it forms a good thick paste. Remove the meat from the +tail, pound and season the same, then put half of it in the bottom of the +pot, and cover with the other paste. Pour clarified butter over the top +of each pot, and keep in a cool place.</p> + +<p><span class="smcap">Prawns, to Pot.</span>—Boil and pick a sufficient quantity of prawns, +then pound them in a mortar, and mix them up into a paste with a +little butter; season with white pepper, salt, and a little allspice, then +press into the pots, and cover with clarified butter.</p> + +<p><span class="smcap">Mackerel, to Broil.</span>—Clean, split down the belly, spread open, +cut off the heads, and pepper well inside: then flour them lightly to +prevent their sticking to the bars of the gridiron, and put over a clear +fire, until done a light brown, then serve, spread open with the insides +uppermost, with a lump of butter the size of a walnut rubbed over each, +or with plain melted butter.</p> + +<p><span class="smcap">Mackerel, to Marinade.</span>—Prepare the same as dace.</p> + +<p><span class="smcap">Salmon, to Pickle Cold.</span>—Boil some of the liquor in which the +fish was dressed with an equal part of vinegar, and add some whole +peppercorns; when it bubbles, remove from the fire, and pour over +any cold salmon you have at hand. If the salmon is not well done, +boil it up in the pickle until well dressed.</p> + +<p><span class="smcap">Salmon, to Pickle Undressed.</span>—Scale the fish, rub well with a +cloth, and scrape away all the blood about the back-bone, but do not +wash it; cut off the head, and divide the fish into pieces about six +inches long, then boil the pieces in a pickle made of equal parts of +vinegar and water, with a few cloves, and two or three blades of mace, +until done; skim carefully all the time the fish is boiling, and when +done remove the fish, and pour the liquor into a jar or tub, so that +both may become cold; when cold, put the fish into the liquor, with +one-third more vinegar, and some whole pepper.</p> + +<p><span class="smcap">Trout, to Pickle.</span>—Prepare the same as salmon.</p> + +<p><span class="pagenum" id="Page_278">[278]</span></p> + +<h4>POULTRY, ETC.</h4> + +<p><span class="smcap">Chicken, Roasted.</span>—Clean, singe, and truss them, then put down +before a good fire. Dust well with flour, and baste well. Make a gravy of +the necks and gizzards, which should be strained and poured into the dish.</p> + +<p><span class="smcap">Plovers, Roasted.</span>—They are trussed, dressed, and sent to table in +the same way as snipes (see page <a href="#Page_259">259</a>).</p> + +<p><span class="smcap">Rabbits, Mumbled.</span>—Boil well, but not too much, remove the flesh +and chop fine, then add nutmeg, salt, lemon-peel, and the juice of a +lemon. Put it into a stewpan with twelve eggs, and three-quarters of +a pound of butter; stir well, and serve in a dish with carved sippets.</p> + +<h4>VEGETABLES.</h4> + +<p><span class="smcap">Green Peas, Stewed.</span>—Put a quart of good peas into a stewpan, +with a lettuce and small onion sliced small, but not any water; add a +piece of butter the size of an orange, pepper and salt to taste, and stew +gently for two hours. Beat up an egg, and stir into them (or a lump +of butter will do as well). Mint should be stewed (if it can be procured) +with them, and ought to be chopped fine, and stirred in with some good +gravy.</p> + +<p><span class="smcap">Herb Pie.</span>—Pick two handfuls of parsley from the stems, half the +quantity of spinach, two lettuces, some mustard and cress, a few leaves +of borage, and a little mint. Wash and boil them a little, then drain, +press out the water and chop small; mix a batter of flour, two eggs well +beaten, half a pint of milk and a pint of cream, and pour it upon the +herbs. Cover in with a good crust, and bake.</p> + +<p><span class="smcap">Mushrooms, to Dress.</span>—Take very white button mushrooms, remove +the stalks, wash well, put into a stewpan, with the juice of two lemons, +a little white pepper, half a glass of white wine, a faggot of sweet +herbs, and a table-spoonful of sweet oil. Put all over the fire, and after +two boilings take it off, let it cool, and serve hot.</p> + +<h4>MEAT.</h4> + +<p><span class="smcap">Beef, Pressed.</span>—Salt a piece of the thin part of the flank, the tops +of the ribs, or a piece of the brisket, with salt and saltpetre for five +days. Boil until very tender, then place between two boards, with a +heavy weight upon the top one, and let it remain until cold. Serve as +it is, and garnish with parsley.</p> + +<p><span class="smcap">Devonshire Squab Pie.</span>—Prepare apples as for other pies, and lay +them in rows, with mutton chops. Shred some onion, mix with brown +sugar, and sprinkle among them, then add a little pepper and salt, pour +in a tea-cupful of water, and cover in your pie, having previously lined +the dish as usual. Bake it well.</p> + +<p><span class="smcap">Heart—Beef, Roasted.</span>—Wash it carefully, stuff with the following +stuffing, roast well, and serve with rich gravy and currant jelly sauce:—Chop +two ounces of beef suet very fine and mix with three ounces +<span class="pagenum" id="Page_279">[279]</span>of bread crumbs, a little parsley, marjoram, lemon thyme, pepper, salt, +half a drachm of nutmeg, a drachm of grated lemon-peel, and one shalot +shred fine. When well mixed, add an egg beaten up, and mix well +again until of a good consistence.</p> + +<p><span class="smcap">Veal Cutlets à la Maintenon.</span>—Cut slices of veal into pieces +three-quarters of an inch thick, and of a moderate size, beat well with +a rolling-pin, and egg over both sides, then dip them into a mixture of +bread crumbs, pepper, salt, grated nutmeg, thyme, and parsley, and +put into white papers folded down at the sides. Broil, and serve +with melted butter and mushroom ketchup in a sauce-boat.</p> + +<h4>PASTRY.</h4> + +<p><span class="smcap">Damascus Biscuits.</span>—Take the whites of three eggs beaten to a +froth, a quarter of a pound of good beef suet chopped very fine, and +half an ounce of bitter almonds blanched, chopped fine, and beaten +well with the froth of the eggs. Then take the yolks of the eggs, and +mix with six ounces of sifted loaf sugar; beat well, pour into the +mixture of almonds and whites of eggs; mix well and shake in two +ounces of flour, with sufficient lemon to flavour them. Pour into small +tins, or moulded papers, and bake in a <i>quick</i> oven.</p> + +<p><span class="smcap">Derbyshire Bread.</span>—Rub four ounces of butter into four pounds +of flour, add four eggs well beaten, a pint of milk, and a table-spoonful +of yeast. Mix them into a paste, make into rolls, and let them stand +half an hour before the fire to rise; then put them into the oven to bake. +Dip them in milk the next day, and let them stand before the fire in a +Dutch oven for about twenty minutes.</p> + +<p><span class="smcap">Devonshire Syllabub.</span>—Make the same as London syllabub, and +then put clouted cream on the top, with powdered cinnamon, and +sugar.</p> + +<p><span class="smcap">Housewife’s Cream.</span>—Take half a pint of good cream, a quarter of +a pint of white wine, a tea-cupful of powdered white sugar, and the +rind and juice of one lemon. Put all into a large basin, and whisk till +it becomes quite thick, then put into glasses, and let them remain in a +cool place till required. [This cream is better if made the day before +it is wanted, and it will keep good for several days, if the weather is +not too warm.]</p> + +<p><span class="smcap">London Syllabub.</span>—Put a pint and a half of white wine into a +bowl, sweeten with sugar, and add grated nutmeg to taste. Then milk +into it about two quarts of milk, frothed up, but the quantity must +depend upon the taste, for it will require more milk if too acid.</p> + +<p><span class="smcap">Newcastle Pudding.</span>—Butter a basin or mould, stick it all round +with sultanas or dried cherries, then put in a slice of bread crumb +soaked in milk, and over that layers of thin bread crumb buttered, +until three parts filled; fill up with custard, and boil for an hour and a +half.</p> + +<p><span class="smcap">Nourmahal Cake.</span>—Cut four slices of sponge-cake about an inch +thick and of an oval shape, but each slice smaller than the others. +<span class="pagenum" id="Page_280">[280]</span>Spread a thick layer of apricot jam upon the first and largest slice, and +then lay the next sized slice upon it; spread the second slice with +apple marmalade, and cover with the third size, which is to be spread +in like manner with strawberry jam, and covered with the smallest size. +Press the top lightly with the hand, and with a sharp knife cut away +the central part, so as to leave a wall about two inches and a half thick, +which is to be trimmed outside. Mash up the part removed from the +centre, with equal parts of white wine and brandy, sufficient to flavour, +and stir in some good thick custard, then pour into the centre of the +cake. Whip the whites of two eggs into a stiff froth, pour over the +whole, heaping it well up in the centre, and shake sifted sugar thickly +on, then place in a quick oven until the frosting is set. A few pieces of +strawberry jam or any other preserve placed round the bottom of the +dish, gives a finish to the whole.</p> + +<h3>FOOD FOR AUGUST.</h3> + +<p><span class="smcap">Meat.</span>—Beef, grass-lamb, mutton, veal, buck-venison.</p> + +<p><span class="smcap">Fish.</span>—Barbel, brill, carp, cod, conger-eels, crabs, cray-fish, dabbs, +<i>dace</i>, eels, flounders, gurnets, haddocks, herrings, lobsters, <i>mackerel</i>, +mullet, oysters, <i>perch</i>, <i>pike</i>, plaice, <i>prawns</i>, salmon, skate, soles, tench, +thornback, <i>turbot</i>, whitings.</p> + +<p><span class="smcap">Poultry and Game.</span>—Chickens, ducks, fowls, <i>green geese</i>, <i>grouse</i> +(from 12th), leverets, moor-game, pigeons, plovers, rabbits, turkeys, +turkey-poults, wheat-ears, wild ducks, wild pigeons, wild rabbits.</p> + +<p><span class="smcap">Vegetables.</span>—Artichokes, beans (French, kidney, scarlet, and +Windsor), white beet, carrots, cauliflowers, celery, cucumbers, endive, +finochio, pot-herbs of all sorts, leeks, lettuces, mushrooms, onions, peas, +potatoes, purslane, radishes, salad of all sorts, salsify, scorzonera, +shalots, spinach, turnips.</p> + +<p><span class="smcap">For Drying.</span>—Basil, sage, thyme.</p> + +<p><span class="smcap">For Pickling.</span>—Red cabbage, capsicums, chilies, tomatoes, walnuts.</p> + +<p><span class="smcap">Fruit.</span>—<i>Apple</i>—codlin, summer pearmain, summer pippin. Cherries, +currants, damsons, figs, filberts, gooseberries, grapes, melons, mulberries, +nectarines, peaches. <i>Pears</i>—jargonelle, summer Bon Chrétien, +Windsor. <i>Plums</i>—greengages, Orleans. Raspberries, Alpine strawberries.</p> + +<h3>COOKERY FOR AUGUST.</h3> + +<h4>SOUPS.</h4> + +<p><span class="smcap">À la Chartre.</span>—Clean three or four sweetbreads in warm water, +then scald in boiling water, and put them into a saucepan with a faggot +of parsley, three cloves, four shalots, a few mushrooms, and a quart +of good giblet soup (see page <a href="#Page_258">258</a>); stew all gently over a slow fire, +and when done, if requisite, season with pepper and salt, and serve hot +with the sweetbread and mushrooms in the tureen, the rest being passed +through a sieve.</p> + +<p><span class="pagenum" id="Page_281">[281]</span></p> + +<p><span class="smcap">Ox Cheek.</span>—Break the bones of the cheek, and well wash and clean +it. Put two ounces of butter in a large stewpan, and lay the cheek +in with the fleshy side downwards; then add about half a pound of +lean ham sliced, with three large onions, two carrots, three or four +heads of celery, and one parsnip, all sliced small; set over a moderate +fire for a quarter of an hour, then add three blades of mace, and four +quarts of water, and simmer gently till it is reduced to two quarts. +Strain off the soup, and add the white part of a head of celery cut in +small pieces, with a little browning to colour it. Scald two ounces +of vermicelli, and put into the soup; boil for ten minutes, then pour +into the tureen, and serve hot. (This soup is seldom made until the +latter part of this month, as parsnips do not come in until then, or +early in September, but in case it is desired earlier, two potatoes may +be substituted for the parsnip. The cheek must be saved for stewing, +for which see page <a href="#Page_283">283</a>).</p> + +<p><span class="smcap">Scotch Leek.</span>—Take the water that has boiled a leg of mutton, put +it into a stewpan, with as many pea-shells (washed clean) as you can +get; simmer gently for a quarter of an hour, strain off the liquor, +throw away the pea-shells, and return the liquor to the stewpan; then +add two leeks, chopped fine, to every quart of liquor, and pepper and +salt to taste; simmer gently for an hour, then mix some oatmeal, quite +smooth, with a little of the soup, set it over a slow fire and simmer +again, but take care that it does not burn. When done, pour into the +tureen, and serve hot.</p> + +<h4>FISH.</h4> + +<p><span class="smcap">Eels, Broiled.</span>—Skin and clean them, cut into pieces about three +inches long, and boil slowly over a good fire: then serve with melted +butter.</p> + +<p><span class="smcap">Eels, to Pot.</span>—Skin and clean the eels, split them, and remove the +back-bone, then cut into pieces two or three inches long, and season +with pepper, salt, dried sage rubbed fine, and powdered allspice and +nutmeg. Place the pieces in a baking-dish in layers, pour in clarified +butter until full; cover with paper, and bake in a moderately quick +oven for an hour and a half. When cold, remove them, press into pots, +and cover with clarified butter.</p> + +<p><span class="smcap">Perch, to Fry.</span>—Clean, cut all the fins close off, open by the belly, +dry well, dust with flour, and fry a light brown, in plenty of lard or +olive oil. Serve with melted butter, anchovy, soy, or ketchup.</p> + +<p><span class="smcap">Pike, to Bake.</span>—Scale and clean the fish, cut off its fins, and stuff +the belly with the pudding-meat given in the volume; then place the +tail in the mouth, as recommended for stewing, and put it upon its +belly in a baking-dish. Flour the fish well all over, cover with a few +lumps of butter, and place in an oven, or a Dutch oven before the fire, +taking care to baste it occasionally with some of the fat. When done, +remove the pike, place on a clean dish, add a squeeze of lemon, a little +soy and melted butter together, mix, and pour into the dish; garnish +with sliced lemon, and serve as hot as possible.</p> + +<p><span class="pagenum" id="Page_282">[282]</span></p> + +<p><span class="smcap">Turbot, to Boil.</span>—Choose a sufficiently large kettle, pour in sufficient +water to cover the fish, add a handful of salt, a table-spoonful of +shred horse-radish, and two table-spoonfuls of vinegar. Boil until the +water has acquired some flavour, and then allow it to become cool. +Score the fish just through the skin on the dark side, so as to prevent +it cracking on the other, and then place it in the kettle with the dark +side downwards, and check the boiling as soon as ebullition takes +place; observe also that the scum is removed frequently, and that no +blacks fall into the kettle. When done, remove, sprinkle the surface +with the dried spawn of a hen lobster, or if it cannot be procured, a +little scraped horse-radish. Serve with lobster, shrimp, or crab sauce. +(A moderate sized turbot requires about half an hour to cook it well, +a large one from three-quarters of an hour to an hour, and a thick slice +from twenty to twenty-five minutes.) When the fish is done, it should +be well drained, and placed upon a napkin or serviette laid over a fish +drainer.</p> + +<h4>POULTRY, ETC.</h4> + +<p><span class="smcap">Grouse, to Roast.</span>—Twist the head under the wing, and roast them +like fowls, but they must not be too much done. Serve with a rich +gravy in the dish, and bread sauce.</p> + +<p><span class="smcap">Leveret, Roasted.</span>—Skin, and truss nicely, then roast on a spit; +rub the back over with butter, flour well, and keep before a brisk fire +for half an hour at the most, but generally from twenty to twenty-five +minutes is sufficient. Serve with hare sauce. They do not require +stuffing like hare.</p> + +<p><span class="smcap">Wheat-ears, to Roast.</span>—These are dressed the same as snipes.</p> + +<h4>VEGETABLES.</h4> + +<p><span class="smcap">Carrots, to Boil.</span>—Scrape them clean, put into a saucepan, and if +young, boil for half an hour, if old, they will require more. When +done, rub them in a clean cloth, and serve whole, or sliced into the +dish with melted butter over them.</p> + +<p><span class="smcap">Endive, to Stew.</span>—Boil in four different salt waters, to extract the +bitter taste, and when tender throw it into cold water, squeeze well, +and chop fine, then put into a stewpan with a lump of butter, and a +few young onions chopped fine; let it dry, dredge with a dessert-spoonful +of flour, add some pepper and salt, a little gravy, two tea-spoonfuls +of sifted sugar, and stew gently a quarter of an hour.</p> + +<h4>MEAT.</h4> + +<p><span class="smcap">Ham, to Boil.</span>—Soak the ham in cold water the night before it is +to be dressed, scrape it clean, and put it into the boiler with cold water. +Skim the liquor while boiling, do not let it boil fast, but simmer only, +and add a little cold water to check it occasionally. When done, take +it up, pull off the skin carefully, and dust with bread raspings; set before +<span class="pagenum" id="Page_283">[283]</span>the fire for a few minutes, then garnish with turnips and carrots cut +to resemble flowers, or stick with cloves, or garnish with boiled carrots. +A ham of twenty pounds weight requires six hours and a half boiling. +The established rule, as regards the boiling of meat, is to allow a quarter +of an hour to each pound; but for ham and pork you will allow from +twenty to twenty-five minutes.</p> + +<p><span class="smcap">Ox Cheek, Stewed.</span>—After having prepared the soup as previously +directed, remove the cheek as whole as possible, and have ready a boiled +turnip, and carrot, cut in square pieces, and some toasted bread cut into +dice; add cayenne, and some of the soup, then serve hot, with carved +sippets round the dish.</p> + +<h4>PASTRY.</h4> + +<p><span class="smcap">Batter Pudding.</span>—Take a quart of milk, mix with six table-spoonfuls +of flour, six well-beaten eggs, a table-spoonful of powdered +ginger, and a tea-spoonful of salt; flour a cloth that has been wet, or +butter a basin and put the batter into it, tie tight, and plunge it into +boiling water, the bottom upwards. Boil for an hour and a quarter, +and serve with plain melted butter, or sweet sauce. If according to +taste, half a pound of well-washed currants may be added.</p> + +<p><span class="smcap">Good Common Cake.</span>—Take six ounces of good ground rice, and +the same quantity of flour, the yolks and whites of nine eggs, half a pound +of sugar, and half an ounce of carraway seeds. Mix well together, and +bake for an hour in a quick oven.</p> + +<p><span class="smcap">Custard Pudding, Baked.</span>—Boil a pint of cream with three blades +of mace or a stick of cinnamon; when cold, take four yolks and two +whites of eggs, nutmeg and sugar to taste, beat them well, and stir +into the cream, pour into cups, and bake in a quick oven.</p> + +<p><span class="smcap">Gingerbread, Spiced.</span>—Take three-quarters of a pound of treacle, +one egg, four ounces of moist sugar, an ounce of powdered ginger, and +a quarter of an ounce each of mace, cloves, allspice, and nutmeg powdered, +a pound of oiled butter, and sufficient flour to make a stiff paste; +mix well, and make into thick pieces, which should be brushed over +the top with white of egg, and then baked for an hour in a moderate +oven.</p> + +<p><span class="smcap">Pancakes.</span>—Take one pound of flour, two eggs, two drachms of +bi-carbonate of soda, one ounce of sugar, two drachms of muriatic acid, +half a drachm of nutmegs, ten ounces of ale, ten ounces of water, and +twenty ounces of milk.</p> + +<p><span class="smcap">Naples Cheese.</span>—The Neapolitans are celebrated for a kind of +cheese, which they make in the following manner:—They put ten or +twelve pints of milk into a metal pot with a cover, capable of holding +about ten times the quantity. The milk must be new, and from a young +cow. No yeast, or acid of any kind, is employed; but sufficient pressure +must be used to curdle it. When curdled, place it over a quick fire, +stirring it rapidly with a stick to prevent its burning, and to separate +the caseous matter from the dregs. The heat must be tried by the +hand, and when it is getting too warm to be borne, take off the pot, +<span class="pagenum" id="Page_284">[284]</span>plunge both hands gently in to take the cheese out, which is easily +raised at once and in a single piece. The pan in which it is to be +placed should have a raised edge, so that, in drying, the paste may not +be too thin: the whey is then got rid of by pressing it carefully, and +some time afterwards it is turned and pressed again; the next day salt +it moderately, and put it in a place of cool, dry, and even temperature. +It is fit to cut as soon as it is cool, but is best when four or five months +old, at which time it is very delicate, with a pleasant smell and flavour.</p> + +<h3>FOOD FOR SEPTEMBER.</h3> + +<p><span class="smcap">Meat.</span>—Beef, mutton, pork, veal, and buck-venison.</p> + +<p><span class="smcap">Fish.</span>—Barbel, brill, carp, cockles, cod, conger-eel, crabs, <i>dace</i>, eels, +flounders, gurnets, haddocks, hake, herrings, lobsters, mullet, mussels, +<i>oysters</i>, <i>perch</i>, <i>pike</i>, plaice, prawns, shrimps, soles, tench, thornback, +turbot, whitings.</p> + +<p><span class="smcap">Poultry and Game.</span>—Chickens, ducks, fowls, green geese, <i>grouse</i>, +<i>hares</i>, larks, leverets, <i>moor-game</i>, <i>partridges</i>, pigeons, plovers, rabbits, +<i>teal</i>, turkeys, turkey-poults, wheat-ears, <i>wild ducks</i>, wild pigeons, wild +rabbits.</p> + +<p><span class="smcap">Vegetables.</span>—Artichokes, Jerusalem artichokes, beans (French and +scarlet), cabbages, carrots, cauliflowers, celery, cucumbers, endive, +finochio, herbs of all sorts, leeks, lettuces, mushrooms, onions, parsnips, +peas, potatoes, radishes, salad of all sorts, shalots, turnips.</p> + +<p><span class="smcap">Fruit.</span>—<i>Apples</i>—White caville, pearmain, golden rennet. Morella +cherries; damsons; figs; filberts. <i>Grapes</i>—Muscadine, Frontignac, +red and black Hamburg, Malmsey. Hazel-nuts; medlars; peaches. +<i>Pears</i>—bergamot, brown beurré. Pine-apples; plums; quinces; strawberries; +walnuts.</p> + +<h3>COOKERY FOR SEPTEMBER.</h3> + +<h4>SOUPS.</h4> + +<p><span class="smcap">Hessian.</span>—Clean the root of a neat’s tongue very nicely, and half +an ox’s head, with salt and water, and soak them afterwards in water +only. Then stew them in five or six quarts of water till pretty tender, +and let the soup stand till cold, then remove the fat and add a quart +of whole, or a pint of split peas, six potatoes, six large onions, twelve +carrots, six turnips, a faggot of herbs, and two heads of celery, all cut +fine; season with pepper, salt, mace, and a little cayenne; simmer +gently, without the meat, till the vegetables are done enough to pulp +with the peas through a sieve; cut up some of the meat into small +pieces, and place in a saucepan with the pulped soup, which should +be pretty thick; simmer for five minutes, and then serve hot.</p> + +<p><span class="smcap">Mock Turtle.</span>—Take a calf’s head, scald and wash it very clean, +boil it for half an hour, then cut all the skin off by itself, and remove +the tongue. Put a pint of veal stock (see p. <a href="#Page_253">253</a>), and the tongue into +<span class="pagenum" id="Page_285">[285]</span>a saucepan with three large onions, half an ounce of cloves and mace, +and sufficient nutmeg to flavour, beat fine in a mortar, add a faggot +of sweet herbs, and a little salt. Stew all together, and when tender, +remove the meat, cut into pieces about two inches square, and the +tongue (which must be skinned) into pieces the same size. Strain off +the liquor, put half a pound of fresh butter into the stewpan, melt +it, and add a quarter of a pound of flour, which must be kept stirring +till smooth, then add the liquor, stirring till all is in; if lumpy, it must +be strained again through a sieve; season pretty well, add a pint of +white wine, and some lemon-juice to flavour, and forcemeat, and egg-balls +broiled, and stew gently for an hour. If too thick, add some veal +stock before stewing for the last time, and serve hot in the tureen.</p> + +<p><span class="smcap">Shin of Beef.</span>—Take a shin of beef weighing about six pounds, +chop the bone in two or three places, and lay in a soup-kettle with +half a pound of bacon at the bottom, cut in slices about half an inch +thick; add two carrots, two turnips, a head of celery, two large onions, +with a dozen peppercorns, the same of allspice, four cloves, a sprig +of lemon thyme, winter savory, and parsley. Cover the meat with +cold water, set over a quick fire to boil, skim well, and let it stew +gently for four hours; then remove the meat, strain off the soup, and +take the fat off the surface when it is cold. Cut the meat into small +pieces, and put them into the soup; warm up, and serve hot in a tureen.</p> + +<h4>FISH.</h4> + +<p><span class="smcap">Brill, to Fry.</span>—Cut off the fins close to the sides of the fish, scrape +off the slime, and dry them well; then egg them over, dip in bread crumbs, +and fry a pale brown in plenty of dripping, or lard. Garnish +with fried parsley, and serve them up with melted butter and soy, +ketchup, or anchovy sauce. Some persons remove the dark skin from +the one side.</p> + +<p><span class="smcap">Cockles, to Pickle.</span>—1. Boil the cockles with a little salt, remove +from the shells, and save the liquor; then add about a third of vinegar +to the liquor, and boil up with cayenne, white pepper, and a blade of +mace; let this get cold, and then add to the cockles.—2. Prepare the +same, only add three parts vinegar to one part liquor. (The first +method is for present use, the second will keep a much longer time.)</p> + +<p><span class="smcap">Flounders as Water Souchy.</span>—Prepare the same as perch and +tench.</p> + +<p><span class="smcap">Mussels, to Pickle.</span>—Prepare the same as cockles, given above.</p> + +<p><span class="smcap">Oyster Sausages.</span>—Chop and pound some veal well in a mortar, +then chop up an equal proportion of oysters, mix well and add some +bread crumbs, and a little beef suet shred fine; moisten with some of +the liquor of the oysters, season with pepper, salt, and a little mace, +bind together with a well-beaten egg, form into sausages, or flat cakes, +and fry a pale brown in good dripping.</p> + +<p><span class="smcap">Oysters, Scalloped.</span>—Butter the bottoms of your scallop shells, +then sprinkle with bread crumbs, and lay a sufficient number of bearded +oysters to cover the bread, season with pepper and salt, and place +<span class="pagenum" id="Page_286">[286]</span>some pieces of butter over them; place another layer of bread crumbs, +oysters, and butter, until the shell is full, then cover the whole with +bread crumbs, add a few pieces of butter on the top, and place in a +Dutch oven before the fire; when done, brown with a salamander, or +a red-hot shovel held over the top, and serve in the scallop shells.</p> + +<h4>POULTRY, ETC.</h4> + +<p><span class="smcap">Chicken Fricassee.</span>—Half-boil a chicken in a little water, let it +cool, then cut it up, and simmer in a gravy made of some of the water +in which it was boiled, and the neck, head, feet, liver, and gizzard +stewed well together. Add an onion, a faggot of herbs, pepper and +salt, and thicken with butter rolled in flour added to the strained +liquor, with a little nutmeg, then give it a boil, and add a pint of +cream, stir over the fire, but do not let it boil. Put the hot chicken +into a dish, pour the sauce over it, add some fried forcemeat balls, +and garnish it with slices of lemon.</p> + +<p><span class="smcap">Grouse, to Pot.</span>—Clean them nicely, and season with allspice, +salt, mace, and white pepper, finely powdered. Rub each part well, +then lay the breasts downwards in a pan, and pack the birds as close +as possible. Put plenty of butter on them; then cover the pan with +a coarse flour-paste, and a paper over; tie it close, and bake. When +cold, cut it into proper pieces for helping; pack them close into +a large potting-jar, press down and cover with butter, then tie +close.</p> + +<p><span class="smcap">Hare Collops.</span>—Cut off all the flesh from an undressed hare, remove +any tendons or skin, mince small, and season with salt, allspice, +pepper, and a little mace. If agreeable to taste, shred a small onion +fine, and add to the mince. Dust them well with flour; and having +browned some dripping in a frying-pan, add the collops, and keep +stirring until they become a light brown. Put the skin, bones, &c. +into a saucepan with a little beef broth, and simmer well for half +an hour, then strain into a saucepan, add the collops and a little port +wine or claret to flavour, and simmer until done enough, taking +care to remove any grease that may rise to the surface during the +time the collops simmer. Serve hot in a dish, with carved sippets, +and slices of lemon for a garnish.</p> + +<p><span class="smcap">Hare, to Roast—A new Way.</span>—Skin it, and soak in plenty of +cold water for two hours, then lay it in vinegar for two hours, and +afterwards wash it well in cold water. Put the stuffing into the paunch, +sew it up, and truss; then put down before a clear fire, and baste well +with ale for a quarter of an hour, then with milk for half an hour, +and afterwards with butter. Notch the neck in two or three places +with a knife. Dredge well with flour, baste to a nice froth; serve with +plain gravy in the dish, and currant jelly separate, or poivrade sauce.</p> + +<p><span class="smcap">Partridge Pie.</span>—Pick, singe, and clean four partridges, cut off the +legs at the knee, season with pepper, salt, thyme, chopped parsley, +and two mushrooms of moderate size chopped fine. Put the partridges +at the <i>bottom</i> of the dish, and lay over them some veal steak +<span class="pagenum" id="Page_287">[287]</span>and ham, cut into pieces about two inches square; add half a pint of +good veal broth (see page <a href="#Page_258">258</a>), cover with a good puff-paste in the +usual way, brush over with egg, and bake for an hour.—The general +way of laying the meat at the bottom of the dish is wrong, because by +the method given above, the partridges receive the flavour of the +meat, which is in a measure prevented by adopting the old method. +In some pies—pigeons for instance—some of the meat should be +placed at the bottom as well as the top.</p> + +<p><span class="smcap">Teal, to Roast.</span>—Dress the same as wild ducks (see page <a href="#Page_255">255</a>); +but it is well, unless ordered otherwise, to dress one well and the +other rather less, as some epicures prefer wild-fowl under-done, as it +is said to be finer flavoured. Epicures eat wild-fowl without sauce, +but a good brown gravy, flavoured with shalot, cayenne, salt, and +port or claret, is usually served over the birds.</p> + +<h4>VEGETABLES.</h4> + +<p><span class="smcap">Artichokes, to Boil.</span>—Strip off the coarse outer leaves, cut off the +stalks, and steep and wash them freely in cold water; put them in the +pot tops downwards, and keep up to the boil for two or three hours, +taking care to keep them below the water, by floating a plate over +them. If the water evaporates too quickly, add boiling water from +time to time, as required. Remove the plate, take out one of the +vegetables, try a leaf, and if it draws out easily, it is done; if not, +return again to the pot, and keep up the boil until done. Drain +them, place, tops uppermost, in a vegetable dish, and serve with +melted butter in a sauce-boat.</p> + +<p><span class="smcap">Carrots, Flemish Way.</span>—Prepare (after boiling) in the form of +dice, balls, stars, crescents, &c., and stew with chopped parsley, young +onions, salt and pepper, in plain melted butter, or good brown +gravy.</p> + +<p><span class="smcap">Mushrooms, Grilled.</span>—Procure some sound large fresh-gathered +flaps, peel them, score the under part, put into an earthen dish, +baste well with melted butter, and strew with pepper and salt. +After they have remained thus prepared for an hour and a half, broil +on both sides over a clear fire, and serve with a lump of butter rubbed +over the top, and a dust of pepper, or with melted butter, and the +juice of a lemon poured over them.</p> + +<p><span class="smcap">Mushrooms à la Maintenon.</span>—Prepare the same as the last, but +cook in an oven, and serve with a sauce prepared from the stalks +and trimmings combined with a little good beef gravy, well seasoned, +and strained.</p> + +<h4>MEAT.</h4> + +<p><span class="smcap">Beef Hams.</span>—Prepare, trim, and shape a leg of beef like a ham, +then put on a dish, and baste with the following pickle morning and +evening for a month, then remove from the pickle, drain, roll in bran, +<span class="pagenum" id="Page_288">[288]</span>and smoke it. Cover with a piece of canvas, give it a coat of lime-wash, +and hang it in a dry place until wanted:—</p> + +<p>For a piece of meat weighing fourteen pounds, mix a pound of salt, +the same of coarse brown sugar, an ounce of saltpetre, the same of +bay salt, half an ounce of coarse black pepper, and three ounces +of treacle, adding sufficient beer to form into a <i>thick</i> pickle.</p> + +<p><span class="smcap">Cheshire Pork Pie.</span>—Take the skin off a loin of pork, and cut +the loin into steaks, season with salt, pepper, and dried sage. Make +a good crust, line the dish with it, and put in a layer of pork, +then a layer of sliced pippins dipped in sugar, then another layer of +pork, and add half a pint of white wine; put some pieces of butter +on the top, cover in the pie, and bake in a moderate oven.</p> + +<p><span class="smcap">Staffordshire Beef Steaks.</span>—Beat them a little with a rolling-pin, +then flour and season with salt and pepper, and fry a light brown +with sliced onions. Lay the steaks in a stewpan, pour over them as +much boiling water as will serve for sauce, and stew gently for half +an hour, then add mushroom or walnut ketchup to flavour, and serve +as usual.</p> + +<p><span class="smcap">Tripe, Soused.</span>—1. Boil the tripe, and put it into salt and water, +which must be changed every day until the tripe is used; then remove, +dip in batter made of flour and eggs, and fry a light brown.—2. +Boil in salt and water with an onion shred fine, and a little +parsley; serve both with melted butter in a sauce-boat.</p> + +<p><span class="smcap">Tripe Stuffed and Roasted.</span>—Make a good stuffing, lay it on +the slices of tripe, roll them up so as to have the stuffing between +the folds, tie each tightly round with a piece of string the same +as a fillet of veal, and attach to a spit. Roast a light brown, baste +with dripping, and serve with a good brown gravy. This is considered +to be the most delicious method of dressing tripe, and is +generally used in the midland counties of England.</p> + +<h4>PASTRY.</h4> + +<p><span class="smcap">Derby Short Cakes.</span>—Rub half a pound of butter down into a +pound of flour, and mix one egg, a quarter of a pound of sifted +sugar, and as much milk as will make a paste. Roll this out thin, +and cut out the cakes with any fancy shapes, or the top of a wine-glass; +place on tin plates, strew over with sugar, or cover the top +of each with icing, and bake for ten minutes.</p> + +<p><span class="smcap">Marathon Biscuits for Wine.</span>—Rub three ounces of butter down +into a pound of dry sifted fine flour, add a pinch of salt, and sugar to +taste; then make into a dough with warm good milk and a table-spoonful +of yeast. Knead it up quickly, let it stand for an hour, +then roll it out thin, cut into lozenge shapes, prick with a fork, and +bake in a quick oven.</p> + +<p><span class="smcap">Northumberland Pudding.</span>—Make a hasty pudding with a pint +of milk and flour, put it into a basin, and let it stand until the next +day; then mash it with a spoon, and add a quarter of a pound of +<span class="pagenum" id="Page_289">[289]</span>clarified butter, as many currants picked and washed, sugar and +brandy to flavour, and two ounces of candied lemon-peel cut fine. +Pour into buttered tea-cups, bake in a moderate oven, and turn out +on a dish. Serve with wine sauce over them.</p> + +<p><span class="smcap">Nottingham Pudding.</span>—Peel six large apples, and remove the +core in such a manner as to leave the fruit whole, then fill up +the centre with sugar, place the fruit in a pie-dish, and pour +over a nice light batter, such as is used for pudding. Bake in a +moderate oven for an hour.</p> + +<p><span class="smcap">Oxford Dumplings.</span>—Mix together two ounces of grated bread, +four ounces of currants washed and picked, the same of shred suet, +a table-spoonful of sifted sugar, a little powdered allspice, and plenty +of grated lemon-peel. Add two eggs and a little milk; then divide +the whole into five dumplings, and fry them a light brown. Serve +with sweet sauce.</p> + +<h3>FOOD FOR OCTOBER.</h3> + +<p><span class="smcap">Meat.</span>—Beef, mutton, pork, veal, doe-venison.</p> + +<p><span class="smcap">Fish.</span>—Barbel, brill, turbot, carp, cockles, cod, conger-eels, crabs, +<i>dace</i>, <i>dory</i>, eels, gudgeon, haddocks, <i>hake</i>, halibut, herrings, lobsters, +mussels, oysters, perch, <i>pike</i>, prawns, salmon-trout, shrimps, smelts, +soles, tench, thornback, turbot, whitings.</p> + +<p><span class="smcap">Poultry and Game.</span>—Chickens, dotterel, ducks, fowls, green +geese, grouse, hares, larks, moor-game, partridges, <i>pheasants</i>, pigeons, +rabbits, snipes, teal, turkeys, wheat-ears, widgeon, wild ducks, wild +pigeons, wild rabbits, woodcocks.</p> + +<p><span class="smcap">Vegetables.</span>—Artichokes, Jerusalem artichokes, brocoli, cabbages, +cauliflowers, celery, coleworts, endive, herbs of all sorts, leeks, onions, +parsnips, peas, potatoes, radishes, rocambole, salad, savoys, scorzonera, +skirrets, shalots, spinach (winter), tomatos, truffles, turnips.</p> + +<p><span class="smcap">Fruits.</span>—Almonds. <i>Apples</i>—pearmain, golden pippin, golden rennet, +royal russet. Black and white bullace; damsons; late figs; +filberts; hazel-nuts; grapes; medlars. <i>Peaches</i>—Old Newington, +October. <i>Pears</i>—Bergamot, beurré, Charmontelle, Bon Chrétien, cresan, +swan’s-egg. Quinces, services, walnuts.</p> + +<h3>COOKERY FOR OCTOBER.</h3> + +<h4>SOUPS.</h4> + +<p><span class="smcap">Flemish.</span>—Slice six onions, six heads of celery, and a dozen potatoes, +into small pieces; then put them into a stewpan with a quarter +of a pound of butter and half a pint of water, and set on a stove, +or the side of the fire to simmer for an hour, and when done sufficiently, +add good beef or veal stock (see page <a href="#Page_253">253</a>), so as to fill the +stewpan, or enough to give a good flavour. Boil gently until the +<span class="pagenum" id="Page_290">[290]</span>potatoes become quite soft, then rub through a sieve, add half a +pint of boiled cream, or some good thick white sauce to it, and +serve hot.</p> + +<p><span class="smcap">Ox Tail.</span>—Take two large, or three small tails, divide them completely +at the joints, rub them with salt, and soak well in warm +water. Remove after they have soaked for an hour and a half, and +place in a stewpan with a faggot of parsley, four or five onions, a +dozen peppercorns, a blade of mace, a turnip, and two carrots sliced, +and three quarts of water. Stew gently for two hours and a half, or +until the meat is tender, then remove, cut into small pieces, which +place in a fresh stewpan. Thicken the soup with a little browned +flour rubbed up with a ladleful of the top fat, and then strain it +into the stewpan containing the tails. Boil up, skim well, add mushroom-catsup, +and pepper to taste, and serve hot.</p> + +<p><span class="smcap">Tomato.</span>—Choose a dozen ripe tomatos, or if large, only ten, put +them into a stewpan with a pint of good beef stock (see page <a href="#Page_253">253</a>), +and stew gently until they are quite soft, then pulp through a tamis-cloth, +or fine sieve, and after mixing the pulp with a little ginger, +cayenne, and salt, according to taste, add it to two quarts of good +beef stock, and boil up. When it boils, add two ounces of Italian +paste, in small stars, rings, &c., or the same quantity of vermicelli; +boil for twenty minutes, and serve hot. Some persons like the soup +flavoured with garlic, in which case, half a clove may be added to +the tomatos when first put on to stew, and the soup may generally +be improved by adding a very little vinegar, and a sprig of thyme.</p> + +<h4>FISH.</h4> + +<p><span class="smcap">Dory, to Boil.</span>—Boil the same as a turbot (see p. <a href="#Page_282">282</a>), and serve +with lobster sauce. Garnish with plenty of parsley.</p> + +<p><span class="smcap">Herrings, to Fry.</span>—Scale, wash, and dry them in a cloth, but do +not cut off their heads. Dredge them with flour, and fry them with +clean dripping or lard, over a brisk fire, and when done, serve hot, +garnished with fried parsley round the dish, and parsley and butter +for sauce.</p> + +<p><span class="smcap">Herrings, to Smoke.</span>—Clean the fish as directed above, then lay +in salt, mixed with a little saltpetre, for one night; remove from +the salt, run a stick through the eyes so that you have a dozen or +more in a row. Knock one end out of a cask, and fasten the sticks, +with the herrings attached, to the other end, by means of wedges +or staples, and string. Place a small brazier, with red-hot charcoal +in it, in a convenient place, and heap saw-dust and walnut shells +upon it; then place the inverted cask, prepared as directed above, +over it, and let it remain for twenty-four hours. When sufficiently +smoked, remove, and lay in a dry place, or run a string through +the eyes, and hang up.</p> + +<p><span class="smcap">Salmon-Trout Pie.—A Plain Way.</span>—Clean and neatly trim, then +cut into handsome fillets, as many trout as may be required; season +<span class="pagenum" id="Page_291">[291]</span>each fillet with pepper, salt, mace, and cayenne, which should be +well rubbed into the inside, and each fillet afterwards rolled up +and well packed into the pie-dish. Put bits of butter above and +among the fillets, and add six or eight oysters. Take a pint of +fish stock (see page <a href="#Page_276">276</a>), or the same quantity made of the head and +trimmings, thicken and strain this over the fish; then cover in the +dish with a good paste, and bake as usual, but remember that it will +not require so long a time to bake as a meat-pie.</p> + +<p><span class="smcap">Soles, to Stew.</span>—Half-fry them in lard or clean dripping, then +remove from the pan, and put into it a quart of water, two table-spoonfuls +of anchovy sauce, and an onion sliced thin; let this boil +slowly for a quarter of an hour, then put the fish in again, and stew +gently for rather more than twenty minutes, but this will of course +depend upon the size of the fish. When done, remove the fish, +thicken the liquor with floured butter, boil up, and having laid the +fish in a dish, strain the thickened liquor over them, and serve hot +with shrimp sauce in a sauce-boat.</p> + +<h4>POULTRY, ETC.</h4> + +<p><span class="smcap">Pheasant, Larded and Roasted, Sportsman’s Fashion.</span>—When +the pheasant gives off a peculiar odour, and the skin of the breast +changes colour a little, it should be plucked carefully, but not sooner. +When plucked, lard it with some good fresh bacon very carefully, +and then stuff with the following:—Take two woodcocks, and divide +the flesh into one portion, and the tail and liver into another; mince +and mix the meat with some good beef marrow, a little scraped +bacon, salt, pepper, and lemon thyme, or other herbs; add truffles +sufficient to fill up the rest of the inside of the bird, then stuff it +in and secure well, so that none of it may escape, which may be +effectually done by placing a crust of bread over the opening, and +sewing it up. Make a paste of the livers of the woodcocks, some +truffles, grated bacon, an anchovy boned, and some fresh butter; +cover the bird with this, put down to roast, and when done, serve +upon a slice of toasted bread, surrounded with slices of orange, and +some of the gravy round the bird. [This receipt was obtained from +an old epicurean sportsman, who vouched for its being a first-rate +way of cooking the bird, and further recommended that a table-spoonful +of good champagne or burgundy should be poured over +the bird, in addition to a good libation of the same wine during +the time it is being partaken of.]</p> + +<p><span class="smcap">Woodcock, to Roast.</span>—Prepare and cook the same as snipe.</p> + +<h4>VEGETABLES.</h4> + +<p><span class="smcap">Onions, to Ragout.</span>—Peel a pint of onions, as young as they can +be procured, then peel four large ones and cut them very small; +<span class="pagenum" id="Page_292">[292]</span>put some good dripping or butter into a stewpan, and when melted, +add the onions and fry until a light brown; then thicken with flour, +and give them a shake until thick. Add a quarter of a pint of +gravy, a little powdered pepper, salt, and a tea-spoonful of mustard; +stir all together, and when tolerably thick, pour into the dish and +garnish with fried crumbs of bread.</p> + +<p><span class="smcap">Tomatos, to Stuff.</span>—Take some fine tomatos and scoop the inside +out, which should be set aside until required. Chop or mince fine +some beef, mutton, or other <i>fresh under-done</i> meat, mix with a little +pepper, salt, and a little sweet herbs; or make a forcemeat; and +mix with the scoopings of the tomatos; form into a good consistence, +and stuff the inside of the vegetable with the mixture. Set the +prepared vegetables in a dish with a little lard in a slow oven, and +bake until tender; then serve with the liquor that exudes during the +process; but if not brown enough, colour by means of a salamander +held over the top of each.</p> + +<p>A good rich beef gravy poured over all, improves the flavour very +much. This is the best way to dress these vegetables, and serves +also to make cold meat more palatable, in addition to forming a pretty +and economical side dish.</p> + +<h4>MEAT.</h4> + +<p><span class="smcap">Calf’s Heart, Baked.</span>—Clean, and stuff as directed at p. <a href="#Page_278">278</a> for +roasted beef heart, then bake instead of roasting, and afterwards serve +with rich gravy or liver sauce.</p> + +<p><span class="smcap">Ham, to Boil in a superior way.</span>—Par-boil the ham according to +the receipt given by us at p. <a href="#Page_282">282</a>, then allow it to remain in the water <i>all +night</i>, and finish boiling the next day, so as to be in time for dishing up; +skin, and dust with raspings, the same as directed before, and you will +have a more tender ham than one dressed otherwise.</p> + +<p><span class="smcap">Kidney Pudding.</span>—Split and soak the kidney, season each well, +make a paste of suet, flour, and milk; roll well, line a basin with it, +place the kidney in, cover with the paste, and pinch up the sides. Tie +the basin up in a cloth, and boil well; then turn out and serve with a +good gravy, if there is not sufficient in the dish.</p> + +<p>Some persons add a little beef-steak cut into small pieces, in order +that the flavour and gravy may be improved.</p> + +<p><span class="smcap">Venison, Fried.</span>—Cut the meat into slices, fry a light brown, and +keep hot before the fire. Make gravy of the bones and any trimmings, +add a little floured butter, and stir until it is thick and brown, then add +lemon-juice and port wine to taste, with pepper or cayenne. Warm +the venison in the gravy, place in a dish, and strain the gravy over it. +Serve with currant jelly in a glass.</p> + +<h4>PASTRY.</h4> + +<p><span class="smcap">Black Caps.</span>—Divide and core some large apples, put them in a +shallow pan, add some powdered white sugar, and bake them. Mix a +<span class="pagenum" id="Page_293">[293]</span>wine-glassful of white wine, the same of water, one clove, a little grated +lemon-peel, and sugar to taste; boil gently, and strain over them when +in the dish. Black the tops of each with a salamander.</p> + +<p><span class="smcap">Bullace Tart.</span>—Place a small cup in the centre of the dish, and +place the fruit, picked and washed, round it, heaped up in the centre; +add enough sugar, and cover with a light paste, which should be rather +rich.</p> + +<p><span class="smcap">Exeter Pudding, à la Soyer.</span>—Put in a proper sized basin ten +ounces of fine boiled crumbs, four ounces of sago, seven ounces of suet +chopped fine, six ounces of moist sugar, the peel of half a lemon grated, +a quarter-pint of rum, and four eggs; stir for a few minutes with a +spoon, add three more eggs, four table-spoonfuls of clouted cream, mix +well: it is then ready to fill the mould. Butter the mould well, put in +a handful of bread crumbs, shake the mould well till the greater part +stick to the butter, then throw out the remainder, and have ready six +penny sponge cakes, two ounces of ratafia, and half a pound of either +raspberry or strawberry jam: cover the bottom of the mould with a +layer of ratafias, and just cover them with a layer of the mixture. Cut +the sponge-cake lengthways, spread each piece pretty thick with jam, +put a layer in the mould, then a few ratafias, afterwards some of the +mixture, and so on till the mould is full, taking care that a layer of the +mixture is on the top of the pudding. It will take about forty minutes +baking.</p> + +<p>For the <i>sauce</i>, put in a small stewpan three table-spoonfuls of currant +jelly, and two wine-glassfuls of sherry; warm on the fire, and pour over +the pudding, and serve hot.</p> + +<p><span class="smcap">Ratafia Pudding.</span>—Blanch, and pound in a mortar until they +become a good paste, four ounces of sweet, and a quarter of an ounce +of bitter almonds, with a dessert-spoonful of water; then add one ounce +and a half of fresh butter, melted with a little cream, two well-beaten +eggs, a little nutmeg, and sugar, and brandy or curaçoa to taste. +Butter a small cup or a mould (earthenware), pour in the pudding, and +bake. When done, turn out, and serve with the following sauce:—Take +a wine-glassful of white wine, half a glass of rum, a little grated +lemon-peel, sugar to taste, and a pinch of powdered cinnamon; stir +into some good thick melted butter, and serve part in a sauce-boat, and +pour some over the pudding.</p> + +<p><span class="smcap">Trafalgar Cakes.</span>—Mix a pound of well-dried flour with six ounces +of finely pounded sugar; beat six ounces of butter to a cream, and stir +in half a pound of currants well cleaned and dried, and three eggs well +beaten, then add the flour and sugar, and beat for some time. Flour +some tins, and drop a table-spoonful upon them, then bake as usual.</p> + +<h3>FOOD FOR NOVEMBER.</h3> + +<p><span class="smcap">Meat.</span>—Beef, house-lamb, mutton, pork, veal, doe-venison.</p> + +<p><span class="smcap">Fish.</span>—Barbel, brill, carp, cockles, cod, crabs, <i>dace</i>, <i>dory</i>, eels, +gudgeon, gurnets, haddocks, <i>hake</i>, halibut, herrings, ling, lobsters, +<span class="pagenum" id="Page_294">[294]</span>mussels, oysters, perch, <i>pike</i>, plaice, prawns, salmon, shrimps, skate, +smelts, soles, sprats, tench, thornback, turbot, whitings.</p> + +<p><span class="smcap">Poultry and Game.</span>—Chickens, dotterel, ducks, fowls, <i>geese</i>, <i>grouse</i>, +<i>hares</i>, larks, moor-game, partridges, pheasants, pigeons, rabbits, <i>snipes</i>, +<i>teal</i>, turkeys, wheat-ears, widgeon, wild ducks, <i>woodcocks</i>.</p> + +<p><span class="smcap">Vegetables.</span>—Jerusalem artichokes, chard beets, borecole, brocoli, +cabbages, cardoons, carrots, celery, chervil, coleworts, endive, herbs +of all sorts, leeks, lettuces, onions, parsnips, potatoes, salad, savoys, +scorzonera, skirrets, shalots, spinach (winter), tomatos, turnips.</p> + +<p><span class="smcap">Fruit.</span>—Almonds. <i>Apples</i>—golden pippin, Holland pippin, Kentish +pippin, nonpareil, winter pearmain, Wheeler’s russet. Bullace, chestnuts, +hazel-nuts; grapes; medlars. <i>Pears</i>—Bergamot, Bezy de Charmontelle, +Colmar, cresan, Spanish Bon Chrétien; services, walnuts.</p> + +<h3>COOKERY FOR NOVEMBER.</h3> + +<h4>SOUPS.</h4> + +<p><span class="smcap">Cock-a-leekie, or Leek Soup.</span>—Boil from four to six pounds of +good shin-beef, well broken and sliced, until the liquor is very good. +Strain it, and add a capon or large fowl, trussed as if for boiling. +When it boils (which should be gently), add half the quantity of leeks +intended to be used, well cleaned, and cut in inch lengths; skim +carefully, and in half an hour add the remaining part of the leeks, and +a seasoning of pepper and salt.</p> + +<p>The great art in making this soup, consists in boiling down the first +portion of leeks so as to extract, together with the meat, all their +flavour; and having the soup as thick of leeks as possible. The coarse +green part of the leeks should be rejected.</p> + +<p>Some persons thicken the soup with fine oatmeal; and when the +flavour of the leeks is not required to be too potent, a little spinach +and parsley are substituted for the second portion.</p> + +<p>Sometimes the capon is served in the tureen, whole or divided, with +the cock-a-leekie.</p> + +<p><span class="smcap">Calf’s Head.</span>—Wash the head clean with salt and water, put into +a stewpan, cover with water, add a faggot of sweet herbs, an onion +stuck with cloves, four or five blades of mace, and a tea-cupful of pearl-barley. +Stew until tender, and then add a stick of celery, previously +cut small, and stewed plainly until tender. Season with pepper and +salt to taste, place the head in the middle of the tureen, pour the soup +over, and serve hot.</p> + +<p>Some persons cut the calf’s head into small pieces previous to +serving up the soup.</p> + +<p><span class="smcap">Maccaroni.</span>—Boil a pound of good maccaroni in enough veal stock +(see p. <a href="#Page_253">253</a>) to cover it, until quite tender, and put about half of it +into a small stewpan; and two quarts more stock to the portion in the +large pan, boil for an hour, and then rub through a tamis-cloth or fine +sieve. When it becomes thick, add boiled cream, and rub through the +<span class="pagenum" id="Page_295">[295]</span>tamis again until quite smooth; then add the liquid to the maccaroni +that remains in the small pan, and shake in half a pound of grated +Parmesan cheese to the whole; heat, but do not allow it to boil, then +serve with a French roll in the tureen.</p> + +<h4>FISH.</h4> + +<p><span class="smcap">Carp, to Fry.</span>—These fish are not so good when done this way as +stewed (see p. <a href="#Page_254">254</a>); but when required to be thus cooked, they should +be done precisely the same as perch.</p> + +<p><span class="smcap">Cod, to Cure.</span>—Split the fish down the back: clean well, and +immerse in a strong pickle for about ten days or a fortnight; then +remove, rub well with dry salt, and hang up to dry, having previously +thrust a stick into each, to keep the two sides of the fish apart. If +desirable, smoke as directed for herrings.</p> + +<p><span class="smcap">Eels, to Collar.</span>—Skin, gut, remove the back-bone, and cut off the +heads of as many eels as you want; then dip into a mixture of salt, +common pepper, cayenne, grated nutmeg, pounded cloves, lemon-peel +grated, and some finely rubbed sage. Roll up in fillets, tie with string +as usual, boil in salt and water, with an equal portion of vinegar, until +tender, and then remove; add some whole pepper to the pickle, which +should be placed in a deep dish, and when cold, plunge the eel fillets +into it.</p> + +<p><span class="smcap">Gudgeon, to Fry.</span>—Proceed the same as directed for dace.</p> + +<p><span class="smcap">Hake Pie.</span>—Cut into cutlets as directed at page <a href="#Page_249">249</a>; then lay in a +pie-dish, and sprinkle with a seasoning composed of pepper, salt, and +cayenne; then bake the same as directed for eel pie (see p. <a href="#Page_262">262</a>).</p> + +<p><span class="smcap">Lobster Sauce.</span>—Break the shell of the lobster, extract the meat +from the claws and body, cut small; boil the shells in half a pint of +water, with a little ground allspice and scraped horse-radish, until all +the strength is extracted; strain the liquor into a stewpan; add the +lobster, half a pound of cream or thick melted butter, a tea-spoonful +or two of anchovy sauce, and a squeeze of lemon. If you have a hen +lobster, remove the coral and spawn, and pound it up fine in a mortar: +mix this with a little of the sauce, return it to the stewpan, stir well, +and let the whole simmer gently for about five minutes, but do not +let it boil; season with cayenne and salt while stewing.</p> + +<p><span class="smcap">Scalloped Oysters.</span>—Put a dozen of bearded oysters, previously +dipped in bread crumbs, into a scallop shell. Mix pepper, salt, a little +nutmeg, butter, and bread crumbs well together, and put layers of this +and oysters alternately. Egg the last layer over, and brown in a Dutch +oven.</p> + +<p><span class="smcap">Tench, to Stew Brown.</span>—See receipt given for carp.</p> + +<h4>POULTRY, GAME, ETC.</h4> + +<p><span class="smcap">Ducks, Nottingham Fashion.</span>—Choose a pair of fine fat ducks, +lard as usual, and then half-roast them. Remove from before the fire, +place in a clean stewpan, and stew gently for half an hour with a pint +<span class="pagenum" id="Page_296">[296]</span>of good gravy; then add half a pint of oysters nicely bearded, a dozen +roasted and bruised chestnuts, a pint of red wine, and two small onions +minced fine; three or four sprigs of thyme, a blade of mace, six +peppercorns, the crumb of a French roll rubbed fine, and a pinch of +cayenne pepper. When well flavoured, remove, and serve hot. It is +necessary to cover the stewpan well during the time the ducks are +cooking.</p> + +<p><span class="smcap">Woodcocks, to Ragout.</span>—Prepare and cook the same as snipes.</p> + +<h4>VEGETABLES.</h4> + +<p><span class="smcap">Cardoons Fried and Buttered.</span>—Cut them about ten inches long, +string, and then tie them in bundles like asparagus, and cut them into +dice; boil like peas; add some butter, pepper, and salt, and serve hot.</p> + +<p><span class="smcap">Cardoons à la Fromage.</span>—String, then cut them an inch long, +place in a saucepan, and stew in some port or red wine, enough to cover +them, until tender: then season with pepper and salt, and thicken with +floured butter; then pour into the dish; add the juice of an orange, +and scrape some Cheshire cheese all over it, then brown with a salamander, +and serve hot.</p> + +<p><span class="smcap">Celery Fried.</span>—Take three heads of celery, cut off the green tops, +remove the outside stalks, wash clean and pare the roots clean; then +have ready four ounces of white wine, the yolks of two eggs beat fine, +and a little salt and nutmeg; mix all well together with flour, so as +to form a good batter; then dip each head into the batter, and fry a +nice light brown in lard. When done, lay in the dish, pour melted +butter over them, and serve hot.</p> + +<p><span class="smcap">Turnip Pie.</span>—Season some mutton chops with salt and pepper, +reserving the ends of the neck-bones to lay over the turnips, which +must be cut into small dice, and strewed over the steaks. Add two or +three table-spoonfuls of milk, and cover with a crust.</p> + +<h4>MEAT.</h4> + +<p><span class="smcap">Mutton Hashed.</span>—Cut the remains of a cold leg or shoulder of +mutton into thin slices, whether fat or lean; flour and pepper well, and +leave on the dish. Boil the bones, well broken up, with a few onions +minced well, add some salt, a little mushroom ketchup and the hashed +meat; warm over a slow fire, but do not let it boil; then add port wine +and currant jelly, or omit, as you please. If the former, it will impart +a venison flavour, if the latter method is adopted it will be plain.</p> + +<p><span class="smcap">Veal Larded.</span>—Remove the under bone of a neck of veal, and +leave only a part of the long bones on; then trim it neatly, lard, and +roast it gently with the caul over it. When nearly done, remove the +caul, in order that the meat may be just tinged a brown. Serve with +mushroom, celery, or other sauce. At another season, sorrel, asparagus, +green pea, or lemon sauces are correct, but at this period such cannot +be obtained.</p> + +<p><span class="pagenum" id="Page_297">[297]</span></p> + +<h4>PASTRY.</h4> + +<p><span class="smcap">American Biscuits.</span>—Take a quarter of a pound of butter and mix +with a pound of flour; add a quarter of a pound of sugar to half a pint +of new milk, warm, and pour gradually into the butter paste. Make +a solution of about half a tea-spoonful of salt of tartar in half a tea-cupful +of cold water; add to the mixture, and work up the paste to +a good consistence; then roll it out, and cut with the top of a wine-glass. +These cakes should be baked in a quick oven as soon as possible after +they are made.</p> + +<p><span class="smcap">Bread-and-Butter Pudding.</span>—Grease a dish well with butter, +then sprinkle in a good thick layer of currants, well washed and picked; +add some brown sugar, and cover with thin slices of light white bread +until the dish is filled by alternate layers of currants, sugar, and bread. +Boil a pint of new milk, add four well-beaten yolks of eggs, a little +nutmeg and grated lemon-peel; pour into the dish containing the +bread, &c., and let it stand for an hour, then bake in a moderate oven. +A paste may be put round the edge of the dish, but it is not necessary.</p> + +<p><span class="smcap">Somersetshire Syllabub.</span>—Put into a large china bowl a pint of +port, the same quantity of sherry, and sugar to taste; then milk the +bowl full, and after letting it stand for twenty minutes, cover well with +clouted cream; grate nutmeg over all, add pounded cinnamon, and +strew thickly with nonpareil comfits.</p> + +<h3>FOOD FOR DECEMBER.</h3> + +<p><span class="smcap">Meat.</span>—Beef, house-lamb, mutton, pork, veal, doe-venison.</p> + +<p><span class="smcap">Fish.</span>—Barbel, brill, turbot, carp, cockles, <i>cod</i>, crabs, dab, <i>dory</i>, eels, +gudgeon, gurnets, haddocks, <i>hake</i>, halibut, herrings, <i>ling</i>, lobsters, +mackerel, mussels, oysters, perch, pike, plaice, ruffe, salmon, shrimps, +<i>skate</i>, smelts, soles, sprats, sturgeon, <i>tench</i>, whitings.</p> + +<p><span class="smcap">Poultry and Game.</span>—Capons, chickens, dotterel, ducks, fowls, geese, +grouse, guinea-fowl, hares, larks, moor-game, partridges, pea-fowl, +pheasants, pigeons, rabbits, snipes, teal, turkeys, wheat-ears, widgeon, +wild ducks, woodcocks.</p> + +<p><span class="smcap">Vegetables.</span>—Jerusalem artichokes, beets, borecole, white and +purple brocoli, cabbages, cardoons, carrots, celery, endive, herbs of +all sorts, leeks, lettuces, onions, parsnips, potatoes, salad, savoys, scorzonera, +skirrets, shalots, spinach, truffles, turnips, <i>forced</i> asparagus.</p> + +<p><span class="smcap">Fruit.</span>—Almonds. <i>Apples</i>—Golden pippin, nonpareil, winter pearmain, +golden russet. Chestnuts; hazel-nuts; a few grapes; medlars; +oranges. <i>Pears</i>—Bergamot, Beurré d’Hiver, Colmar, Holland, St. +Germains. Walnuts.</p> + +<p><span class="pagenum" id="Page_298">[298]</span></p> + +<h3>COOKERY FOR DECEMBER.</h3> + +<h4>SOUPS.</h4> + +<p><span class="smcap">Baked.</span>—Take a pound of any lean meat and cut into dice, place in +an earthen jar, or pot, that will hold five quarts of liquid. Slice, and +add to it, two onions, two carrots, two ounces of rice, washed and +previously soaked, a pint of whole or split peas, and some pepper and +salt to taste; cover all with a gallon of water, tie a cloth over the top +of the jar, or close the lid of the pot down very close, and bake. This +is a cheap and useful soup for poor people, and may be much improved +by using the liquor that salt beef, or, indeed, any meat has been boiled +in, instead of water.</p> + +<p><span class="smcap">Cheap—for the Poor.</span>—Soak a quart of split peas for a day +in cold water, and then put them into a boiler with two gallons and a +half of water, and two pounds of cold boiled potatoes, well bruised, +a faggot of herbs, salt, pepper, and two onions sliced. Cover it very +close, and boil <i>very gently</i> for five hours, or until only two gallons of +soup remain.</p> + +<p><span class="smcap">Another.</span>—Take two pounds of shin of beef, a quarter of a pound +of barley, a halfpenny-worth of parsley, two onions sliced, salt and +pepper to taste, and having cut the meat into dice, and broken the bone, +place in a gallon pot and fill up with water; boil very gently for five +hours. Potatoes, celery tops, cabbage, or any vegetable left from the +day before may be added.</p> + +<p><span class="smcap">Rich Gravy.</span>—Take a pound of beef, the same quantity of veal and +mutton, cut into dice, and place in a boiler with two gallons of water, +half a carrot sliced, a faggot of sweet herbs, an onion sliced, an old +fowl beaten to pieces, the upper crust of a small loaf toasted very crisp, +four blades of mace, a little pepper, and four cloves; cover well, and +let it simmer on the side of the fire until reduced one-half, then strain +through a coarse sieve into a stewpan. Add half an ounce of truffles, +two heads of fine celery sliced small, four table-spoonfuls of finely sifted +raspings, the palate of an ox boiled tender and cut small, and two cocks’ +combs; cover very close, and simmer gently over a slow fire for two +hours. Make some forcemeat balls, and place in the tureen, then pour +the soup over, and serve.</p> + +<p><span class="smcap">Plum Porridge.</span>—Boil eight pounds of shin of beef for five hours +in a gallon of water, skimming carefully throughout, and finally straining +off the liquor; add two pounds of meat cut small. Soften the crumb +of a penny loaf in some of the liquor, beat it smooth, thicken the soup +with it, add half a pound of stoned raisins, the same quantity of stoned +prunes, a pound of well washed currants, and grated nutmeg, pepper, +and mace to taste, and boil until the fruit is soft, then serve.</p> + +<h4>FISH.</h4> + +<p><span class="smcap">Brill, to Fry in Batter.</span>—Cut off the fish from the bones, in +cutlets of about three inches or more; remove the skin from the dark +<span class="pagenum" id="Page_299">[299]</span>side, but let the pale side remain. Dip each cutlet into batter, and +fry in plenty of dripping. Garnish with fried parsley, and serve up +with anchovy and melted butter.</p> + +<p><span class="smcap">Cod Sounds, Boiled.</span>—Soak the sounds in warm water for half an +hour, then scrape and clean well. Boil in milk and water, and when +tender, serve in a napkin, with egg sauce.</p> + +<p><span class="smcap">Cod Sounds Ragout.</span>—Scald, clean, and rub the sounds well with +salt; then stew in some good highly-seasoned gravy, and when tender +add a little cream and floured butter to thicken; give a boil, and season +with grated lemon-peel, nutmeg, and a little allspice.</p> + +<p><span class="smcap">Dory, to Fry.</span>—Clean and dry the fish well, egg over, dip in bread +crumbs, and fry a light brown. Garnish with fried parsley, and serve +with plain melted butter.</p> + +<p><span class="smcap">Hake, to Bake.</span>—Dress the same as pike (see p. <a href="#Page_281">281</a>).</p> + +<p><span class="smcap">Ling, to Broil.</span>—Cut into convenient sized pieces after the fish is +cleaned, flour well, and set on a gridiron over a clear fire. Shake a +little pepper and salt over each piece while broiling, and when done, +rub in some butter before the fire, then serve with plain melted butter.</p> + +<p><span class="smcap">Plaice, to Fry.</span>—Clean, cut into cutlets, but do not remove the +skin, and fry as previously directed for brill.</p> + +<p><span class="smcap">Tench, to Stew Brown.</span>—Dress the same as carp (pp. <a href="#Page_254">254</a>, <a href="#Page_268">268</a>).</p> + +<p><span class="smcap">Turbot, to Pickle.</span>—Prepare the same as directed for cold salmon +(p. <a href="#Page_277">277</a>).</p> + +<h4>POULTRY.</h4> + +<p><span class="smcap">Fowls, Forced.</span>—Cut a large fowl down the back, remove the skin +from the whole of the body very carefully; cut the flesh from the bones, +and chop it up finely with half a pint of oysters, and an ounce of beef +marrow, then season with pepper and salt. Add sufficient cream to +mix it well, lay the meat on the bones, draw the skin over, and sew +up the back. Lay thin slices of bacon on the breast, tie them on in +diamonds, and roast it an hour by a moderate fire. Pour a good brown +gravy sauce into the dish. Remove the bacon from the fowl, and then +place the fowl in the dish. Garnish with oysters or mushrooms, and +serve hot.</p> + +<p><span class="smcap">Guinea-Fowl, to Roast.</span>—Lard, prepare, and then dress the same +as a pheasant (see p. <a href="#Page_291">291</a>), and it will be most delicious.</p> + +<h4>VEGETABLES.</h4> + +<p><span class="smcap">Artichoke Bottoms, to Ragout.</span>—Soak them in warm water two +or three hours, changing the water; then put them into a stewpan +with some good gravy, a table-spoonful of mushroom ketchup, or +enough to flavour, a little salt, and cayenne pepper. Boil, thicken with +flour, place in a dish, and pour the gravy sauce over, then serve hot.</p> + +<p><span class="smcap">Spinach Stewed, and Eggs.</span>—Pick and wash the spinach very +clean, put it into the saucepan with a little salt, cover it close, shake +the pan often, and when tender and green, toss it into a sieve to +<span class="pagenum" id="Page_300">[300]</span>drain, and then lay it on the dish. Have ready a stewpan of boiling +water, break as many eggs into cups as you wish to poach, drop them +quietly into the water, remove with an egg slice when done, lay them +on the spinach, and garnish the dish with slices of quartered lemon. +Serve hot with melted butter in a sauce-boat.</p> + +<h4>MEAT.</h4> + +<p><span class="smcap">Calf’s Head Pie.</span>—Stew a knuckle of veal till tender, with two +onions, a faggot of herbs, a blade of mace, and six peppercorns, in +three pints of water, and when done, set aside, with the bones in it, +to simmer, removing sufficient meat to form into balls. Half-boil a +calf’s head, and cut the flesh into square bits; put a layer of ham +in slices at the bottom of a dish, then some pieces of the head well +seasoned with pepper and salt, first fat and then lean, with balls, and +hard eggs cut in half, alternating until the dish is full, but not <i>too +closely packed</i>. Put a little water and gravy into the dish, cover with +a tolerably thick crust, and bake in a slow oven. When done, fill up +with gravy, but do not cut till it is quite cold. Some persons add oysters +and mushrooms, and eat the pie warmed instead of cold.</p> + +<p><span class="smcap">Durham Pie.</span>—Take seven pounds of flour, a pound and a quarter of +suet, and two pounds of butter; form into a paste, mould it to fancy, +so as to make a handsome ornamental crust, and bake in a slow oven. +Then take a goose, a turkey, a grouse, a woodcock, a snipe, a pheasant, +part of a hare; a partridge, a pound and a half of bullock’s tongue, and +cut into small pieces; stew gently, and then place in the centre of the +crust, with the gravy, and some grated ham or beef; season to taste, +and bake in a slow oven. Of course the top is covered in with paste, +ornamented with the feet of the birds as a central crown, and foliage, +&c., around them.</p> + +<p><span class="smcap">Practical Housewife’s Christmas Ham.</span>—Soak the ham, be the +weight whatever it may, half the usual time in water; remove, wash +well with cold water, place in a pan large and deep enough to contain +it, cover with beer or good ale, and let it remain until the required +time for soaking a ham of the size used has expired. Boil as usual +until the skin can be readily removed; then place the ham in a tin +or an earthenware dish, and cover with a common flour-and-water +paste, or surround with butter. Bake in a moderately heated oven +until done, remove the paste or batter, cover with bread raspings, and +serve hot.</p> + +<p>Cooked in this manner, a ham acquires the most delicious flavour, +especially if cured by a method we shall hereafter point out.</p> + +<p><span class="smcap">Hamburg Beef.</span>—Rub a rump of beef with brown sugar, and let +it lie three days, turning frequently during the time. Remove from the +dish, wipe it, and salt it with four ounces of bay, and the same quantity +of common salt, and an ounce of saltpetre, well mixed. Cover with +what remains after rubbing in, and let it remain for a fortnight, turning +it occasionally. Remove the superfluous salt, roll tight in a cloth, +<span class="pagenum" id="Page_301">[301]</span>and press well with weights. Smoke the meat in the cloth, by hanging +it in a chimney where wood smoke ascends, or by adopting the +same method as that recommended for herrings.</p> + +<p>It may be boiled, and pressed with heavy weights until cold; or +fried with bacon in slices, as required.</p> + +<h4>PASTRY.</h4> + +<p><span class="smcap">Antwerp Cream.</span>—Make a housewife’s cream, as directed by us at +p. <a href="#Page_279">279</a>, and whisk until it curdles, then set the curd carefully upon a +fine sieve, and let it drain over a basin all night. Take thirty ratafia +biscuits, bruise them, and add to the whey, with a twopenny sponge-cake +broken up fine, two table-spoonfuls of raspberry and currant jam, +and two table-spoonfuls of brandy; mix well together, pour into a +small glass dish, heap the curd over the top with a fork, and ornament +the edge with ratafia biscuits.</p> + +<p><span class="smcap">Bon-bon Crackers.</span>—Procure various coloured papers, and cut them +into pieces measuring three inches wide and four inches long; then +cut the end of each into a narrow fringe an inch long, and gum or paste +a blue paper and a red one together, so that the fringe may be at both +ends. Buy some Waterloo crackers at a toy shop, and paste each end +of one to the inside of the coloured papers, so that the centre of the +cracker shall be over the joining. Put a burnt almond or some bon-bon +in the centre, roll it up neatly, screw the two ends, and spread the +fringe.</p> + +<p>Any coloured paper will do, and the greater contrast displayed +the better the effect.</p> + +<p><span class="smcap">The Housewife’s Christmas Cake.</span>—Take two pounds of pounded +sugar-candy, two pounds of flour, two pounds of butter, thirty-six eggs, +four pounds of currants, a pound of raisins stoned and chopped, half +a pound of almonds blanched and chopped, half a pound of citron, a +pound of candied orange-peel, the same of candied lemon-peel, a large +nutmeg pounded, half an ounce of powdered allspice, half an ounce of +powdered mace, ginger, cinnamon, and coriander, and half a pint of +brandy.</p> + +<p>All the ingredients should be well dried, the white of the eggs well +beaten up separately from the yolks, the butter stirred and beaten +almost to a cream, then add the rest gradually, taking care they are +well beaten and mixed. Have ready a large tin, well lined with buttered +paper, pour in the cake, and bake in a slow oven for at least four +hours. Smaller proportions may be adopted.</p> + +<p><span class="smcap">Gingerbread Snaps.</span>—Take a pound and a half of flour, half a +pound of butter, the same of sugar and treacle, and an ounce of powdered +ginger. Mix well before the fire, add five table-spoonfuls of thick +cream, work into a stiff paste, roll out thin, dip a wine-glass into flour, +cut out the snaps with it, and bake in a quick oven.</p> + +<p><span class="smcap">Good Gingerbread Nuts.</span>—Take three pounds of flour, a pound +of sugar, three and a half pounds of treacle, half an ounce of carraway +<span class="pagenum" id="Page_302">[302]</span>seeds, half an ounce of allspice, two ounces of butter, half an ounce +of candied lemon-peel, three ounces of ground ginger, half an ounce +of coriander, the yolks of two eggs, and a wine-glassful of brandy. +Work the butter to a cream, then the eggs, spice, and brandy, then +flour, sugar, and then <i>hot</i> treacle; if not stiff enough, a little more flour +must be added in rolling out, but the less the better.</p> + +<p><span class="smcap">Mincemeat.</span>—Take four cups of suet, two of currants, four of +stoned raisins, half a cup of preserved ginger, half a cup of dried citron, +a cup of pounded sugar-candy, a grated nutmeg, a dessert-spoonful of +pounded mace, another of pounded cloves, six wine-glassfuls of brandy, +and three of noyeau. Mix well.</p> + +<p><span class="smcap">Another.</span>—See p. <a href="#Page_252">252</a>.</p> + +<p><span class="smcap">Mincemeat, à la Soyer.</span>—Take four pounds and a half of kidney +beef suet, which skin and chop very finely; have also a quarter of a +pound of candied lemon and orange-peel, the same of citron, a pound +and a half of lean cooked beef, and three pounds and a half of apples, the +whole separately chopped very fine, and put into a large pan with +four pounds and a half of currants well washed and picked, two ounces +of mixed spice, and two pounds of sugar. Mix the whole well together +with the juice of eight lemons and a pint of brandy, place it in jars, +and tie down until ready for use; a pound and a half of Malaga raisins, +well stoned and chopped, may likewise be added to the above. It is +ready for use in a few days.</p> + +<p><span class="smcap">Plum Pudding, Moderate.</span>—Take a pound and a half of raisins +stoned, a pound of currants, well washed and picked; the same quantity +of flour and suet; a quarter of a pound of fine white bread, rubbed +well; two pounds of orange and lemon-peel, a quarter of a pound of +citron-peel cut into square pieces; brown sugar, four ounces; one +nutmeg, grated fine; half an ounce of mixed spice; a wine-glassful +of brandy, four table-spoonfuls of white wine, two eggs well beaten, +and a little salt. Mix as usual, and boil for eight hours.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_303">[303]</span></p> + +<h2 class="nobreak" id="COOKERY_FOR_CHILDREN">COOKERY FOR CHILDREN.</h2> + +</div> + +<p>Some preparations of food proper for the young have already been +given in these pages; nevertheless, we are sure a chapter on this +important subject, so generally neglected in cookery books, will be +welcomed by the judicious.</p> + +<p>It is of great consequence to fix the times of taking food, as well +as to regulate the quantity given to a child. The mother should, +personally, attend to these arrangements; it is her province.</p> + +<p>There is great danger that an infant, under three years of age, +will be over-fed, if it be left to the discretion of the nurse. These +persons, generally, to stop the screaming of a child, whether it proceed +from pain or crossness, or repletion (as it often does)—they +give it something to eat—often that which is very injurious, to tempt +the appetite; if it will only eat and stop crying, they do not care +for the future inconvenience which this habit of indulgence may bring +on the child and its mother.</p> + +<p>Arrange, as early as possible, the regular times of giving food to +your children, according to their age and constitution. Young infants +require food every two hours when awake; after three months old, +they may go three hours—then cautiously lengthen the time, as the +child can bear it. But remember that all temperaments are not alike. +Some of the same age may require more food than others. One rule, +however, will apply to all—never give a child food to amuse and +keep it quiet when it is not hungry, or to reward it for being good. +You may as rationally hope to extinguish a fire by pouring on oil, +as to cure a peevish temper, or curb a violent one, by pampering the +appetite for luxuries in diet; and all the traits of goodness you thus +seek to foster, will, in the end, prove as deceptive as the mirage of +green fields and cool lakes to the traveller in the hot sands of the +desert.</p> + +<p>“My children have very peculiar constitutions,” said an anxious +mother—“they are so subject to fevers! If they take the least cold, +or even have a fall, they are sure to be attacked by fever.” The +family lived high, and those young children had a seat at the table, +and were helped to the best and richest of everything. And their +luncheon was cake and confectionery.</p> + +<p>It was suggested to the mother that if she would adopt a different +diet for those children, give them bread and milk morning and evening, +<span class="pagenum" id="Page_304">[304]</span>and a plain dinner of bread, meat, and vegetables, their liability to +fevers would be much lessened.</p> + +<p>“My children do not love milk, and won’t touch plain food”—was +the answer, with a sort of triumphant smile, as though this cramming +of her children with good things till the blood of the poor little +creatures was almost in a state of inflammation, was a high credit to +her good housekeeping.</p> + +<p>But do not err on the other hand; and for fear your child should +be over-fed, allow it insufficient nourishment. There is not in our +country much reason to fear that such will be the case; the danger +is, usually, on the side of excess; still we must not forget that the +effect of a system of slow starvation is, if not so suddenly fatal +as that of repletion, more terrible, because it reduces the intellectual +as well as the physical nature of man, till he is hardly equal to the +brutes.</p> + +<p>In many parts of civilized and Christian Europe, the mass of the +people suffer from being over-worked and under-fed; few may die of +absolute starvation, but their term of life is much shortened, and their +moral and intellectual powers dwarfed or prostrated.</p> + +<p>“Under an impoverished diet,” says Dr. Combe, “the moral and +intellectual capacity is deteriorated as certainly as the bodily”—and +he adverts to the workhouse and charitable institution system of +weak soups and low vegetable diet, and to the known facts that children +brought up on such fare are usually feeble, puny, and diseased +in body, and are at best but moderate in capacity.</p> + +<p>The rational course seems to be, to feed infants till about three +years old, chiefly with milk and mild farinaceous vegetable preparations; +a large portion of good bread, light, well baked, and <i>cold</i>, should +be given them; after that period, to proportion their solid food to +the amount of exercise they are able to take. Children who play +abroad in the open air, will require more hearty nourishment, more +meat, than those who are kept confined in the house or schoolroom. +From the age of ten or twelve, to sixteen or eighteen, when +the growth is most rapid and the exercises (of boys especially) most +violent, a sufficiency of plain nourishing food should be given; there +is little danger of their taking too much, if it be of the right kind +and properly cooked. But do not allow them to eat hot bread, or +use any kind of stimulating drinks.</p> + +<p><span class="smcap">Food for a Young Infant.</span>—Take of fresh cow’s milk, one table-spoonful, +and mix with two table-spoonfuls of hot water; sweeten +with loaf sugar as much as may be agreeable. This quantity is sufficient +for once feeding a new-born infant; and the same quantity +may be given every two or three hours—not oftener—till the mother’s +breast affords the natural nourishment.</p> + +<p><span class="smcap">Thickened Milk for Infants when Six Months Old.</span>—Take +one pint of milk, one pint of water; boil it, and add one table-spoonful +of flour. Dissolve the flour first in half a tea-cupful of water; +it must be strained in gradually, and boiled hard twenty minutes. +As the child grows older, one-third water. If properly made, it is +<span class="pagenum" id="Page_305">[305]</span>the most nutritious, at the same time the most delicate food that +can be given to young children.</p> + +<p><span class="smcap">Broth.</span>—Made of lamb or chicken, with stale bread toasted, and +broken in, is safe and healthy for the dinners of children, when first +weaned.</p> + +<p><span class="smcap">Milk.</span>—Fresh from the cow, with a <i>very</i> little loaf sugar, is good +and safe food for young children. From three years old to seven, +pure milk, into which is crumbled stale bread, is the best breakfast +and supper for a child.</p> + +<p><span class="smcap">For a Child’s Luncheon.</span>—Good sweet butter, with stale bread, +is one of the most nutritious, at the same time the most wholesome +articles of food that can be given children after they are weaned.</p> + +<p><span class="smcap">Milk Porridge.</span>—Stir four table-spoonfuls of oatmeal smoothly, +into a quart of milk, then stir it quickly into a quart of boiling water, +and boil up a few minutes till it is thickened; sweeten with sugar.</p> + +<p>Oatmeal, where it is found to agree with the stomach, is much +better for children, being a good opener as well as cleanser; fine flour +in every shape is the reverse. Where biscuit powder is in use, let +it be made at home; this, at all events, will prevent them getting +the sweepings of the baker’s counters, boxes, and baskets. All the +left bread in the nursery, hard ends of stale loaves, &c., ought to be +dried in the oven or screen, and reduced to powder in the mortar.</p> + +<p><span class="smcap">Meats for Children.</span>—Mutton, lamb, and poultry, are the best. +Birds and the white meat of fowls, are the most delicate food of this +kind that can be given. These meats should be slowly cooked, and +no gravy, if made rich with butter, should be eaten by a young +child. Never give children hard, tough, half-cooked meats, of any +kind.</p> + +<p><span class="smcap">Vegetables for Children, Eggs, etc.</span>—Their rice ought to be +cooked in no more water than is necessary to swell it; their apples +roasted, or stewed with no more water than is necessary to steam them; +their vegetables so well cooked as to make them require little butter, +and less digestion; their eggs boiled slow and soft. The boiling of +their milk ought to be directed by the state of their bowels; if flatulent +or bilious, a very little curry powder may be given in their vegetables +with good effect; such as turmeric and the warm seeds (not hot peppers) +are particularly useful in such cases.</p> + +<p><span class="smcap">Potatoes and Peas.</span>—Potatoes, particularly some kinds, are not +easily digested by children; but this is easily remedied by mashing +them very fine, and seasoning them with sugar and a little milk. When +peas are dressed for children, let them be seasoned with mint and sugar, +which will take off the flatulency. If they are old, let them be pulped, +as the skins are perfectly indigestible by children’s or weak stomachs. +Never give them vegetables less stewed than would pulp through a +cullender.</p> + +<p><span class="smcap">Puddings and Pancakes for Children.</span>—Sugar and egg, browned +before the fire, or dropped as fritters into a hot frying-pan, without fat, +will make them a nourishing meal.</p> + +<p><span class="smcap">Rice Pudding with Fruit.</span>—In a pint of new milk put two large +<span class="pagenum" id="Page_306">[306]</span>spoonfuls of rice well washed; then add two apples, pared and quartered, +or a few currants or raisins. Simmer slowly till the rice is very +soft, then add one egg, beaten, to bind it. Serve with cream and sugar.</p> + +<p><span class="smcap">To Prepare Fruit for Children.</span>—A far more wholesome way +than in pies or puddings, is to put apples sliced, or plums, currants, +gooseberries, &c., into a stone jar; and sprinkle among them as much +sugar as necessary. Set the jar in an oven or on a hearth, with a tea-cupful +of water to prevent the fruit from burning; or put the jar into +a saucepan of water till its contents be perfectly done. Slices of bread +or some rice may be put into the jar, to eat with the fruit.</p> + +<p><span class="smcap">Rice and Apples.</span>—Core as many nice apples as will fill the dish; +boil them in light syrup; prepare a quarter of a pound of rice in milk, +with sugar, and salt; put some of the rice in the dish, and put in the +apples, and fill up the intervals with rice, and bake it in the oven till +it is a fine colour.</p> + +<p><span class="smcap">A Nice Apple Cake for Children.</span>—Grate some stale bread, and +slice about double the quantity of apples; butter a mould, and line it +with sugar paste, and strew in some crumbs, mixed with a little sugar; +then lay in apples, with a few bits of butter over them, and so continue +till the dish is full; cover it with crumbs, or prepared rice; season +with cinnamon and sugar. Bake it well.</p> + +<p><span class="smcap">Fruits for Children.</span>—That fruits are naturally healthy in their +season, if rightly taken, no one, who believes that the Creator is a kind +and beneficent Being, can doubt. And yet the use of summer fruits +appears often to cause most fatal diseases, especially in children. Why +is this? Because we do not conform to the natural laws in using this +kind of diet. These laws are very simple and easy to understand. Let +the fruit be ripe when you eat it; and eat when you require <i>food</i>.</p> + +<p>Fruits that have <i>seeds</i> are much healthier than the <i>stone</i> fruits. But +all fruits are better, for very young children, if baked or cooked in some +manner, and eaten with bread. The French always eat bread with raw +fruit.</p> + +<p>Apples and winter pears are very excellent food for children, indeed, +for almost any person in health; but best when eaten at breakfast or +dinner. If taken late in the evening, fruit often proves injurious. The +old saying that apples are <i>gold in the morning, silver at noon, and lead +at night</i>, is pretty near the truth. Both apples and pears are often good +and nutritious when baked or stewed, for those delicate constitutions +that cannot bear raw fruit. Much of the fruit gathered when unripe, +might be rendered fit for food by preserving in sugar.</p> + +<p><span class="smcap">Ripe Currants</span> are excellent food for children. Mash the fruit, +sprinkle with sugar, and with good bread let them eat of this fruit +freely.</p> + +<p><span class="smcap">Blackberry Jam.</span>—Gather the fruit in dry weather; allow half a +pound of good brown sugar to every pound of fruit; boil the whole +together gently for an hour, or till the blackberries are soft, stirring +and mashing them well. Preserve it like any other jam, and it will be +found very useful in families, particularly for children—regulating their +bowels, and enabling you to dispense with cathartics. It may be spread +<span class="pagenum" id="Page_307">[307]</span>on bread, or on puddings, instead of butter: and even when the blackberries +are bought, it is cheaper than butter. In the country, every +family should preserve, at least, half a peck of blackberries.</p> + +<p><span class="smcap">To make Senna and Manna Palatable.</span>—Take half an ounce, +when mixed, senna and manna; put it in half a pint of boiling water; +when the strength is abstracted, pour into the liquid from a quarter to +half a pound of prunes, and two large table-spoonfuls of W. I. molasses. +Stew slowly until the liquid is nearly absorbed. When cold, it can be +eaten with bread and butter, without detecting the senna, and is excellent +for costive children.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_308">[308]</span></p> + +<h2 class="nobreak" id="LAYING_OUT_TABLES">LAYING OUT TABLES.</h2> + +</div> + +<h3>I.<br> +BREAKFASTS, LUNCHEONS, AND FOLDING NAPKINS.</h3> + +<p>The art of laying out a table, whether for breakfast, luncheon, +dinner, tea, or supper, consists in arranging the various dishes, plate, +glass, &c., methodically, and adhering to the rules we are about to +make known.</p> + +<p>Much trouble, irregularity, and confusion will be avoided in a house +when there is company, if servants are instructed to prepare the table, +sideboard, or dinner-waggon, in a similar manner and order daily.</p> + +<p>All tables are usually laid out according to the following rules +throughout the United Kingdom: yet there are local peculiarities +which will necessarily present themselves, and should be adopted or +rejected, as may appear proper to the good housewife:—</p> + +<p><span class="smcap">Breakfasts.</span>—The table should be covered with a clean white cloth: +the cups and saucers arranged at one end, if for tea; and at both +ends, if for tea and coffee; or the coffee-cups and saucers may be +arranged at the right hand side of one end of the table, and the tea-cups +and saucers on the left; the tea-pot and coffee-pot occupying +the space between in front, and the urn that at the back. Some +persons substitute cocoa or chocolate for coffee, in which case they +are to be placed the same. The slop-basin and milk-jug should be +placed to the left; and the cream, and hot milk jugs, with the sugar +basin, to the right.</p> + +<p>The remainder of the table should be occupied in the centre by the +various dishes to be partaken of; while at the sides must be ranged +a large plate for meat, eggs, &c., and a small one for toast, rolls, &c., +with a small knife and fork for each person; the carving knife and +fork being placed point to handle; the butter and bread knives to +the right of their respective dishes, which occupy the centre part, +and spoons in front of the hot dishes with gravy. Salt-cellars should +occupy the four corners, and, if required, the cruets should be placed +in the centre of the table.</p> + +<p><span class="pagenum" id="Page_309">[309]</span></p> + +<p>Dry toast should never be prepared longer than five minutes before +serving, as it becomes tough, and the butter, soppy and greasy, +if too long prepared. Hot rolls should be brought to table covered +with a napkin.</p> + +<p>Every dish should be garnished appropriately, either with sippets, +ornamental butter, water cresses, parsley, or some one of the garnishes +we shall point out in a future page.</p> + +<p>The dishes usually set upon the table are selected from hot, cold, +and cured meats; hot, cold, cured, and potted fish; game, poultry, +cold or devilled; fruit, ripe, preserved, or candied; dressed and undressed +vegetables; meat-pies and patties, cold; eggs; honey-comb; +entrées; and savoury morsels—as grilled kidneys, ham-toast, devils, +&c.</p> + +<p><span class="smcap">Dejeuners à la Fourchette</span> are laid the same as suppers, except +that tea and coffee are introduced; but in sporting circles not +until the solids are removed.</p> + +<p>When laid for a marriage or christening breakfast, a bride’s or +christening cake should occupy the centre instead of the épergne or +plateau.</p> + +<p><span class="smcap">Luncheons or Noonings.</span>—The luncheon is laid in two ways; +one way is to bring in a butler’s tray with let-down sides, on which +it is previously arranged upon a tray cloth, and letting down the +sides and spreading the cloth upon the dining-table to distribute +the things as required. The other is to lay the cloth as for dinner, +with the pickle-stand and cruet, opposite each other; and, if in season, +a small vase of flowers in the centre; if not, a water-jug and tumblers, +which may be placed on a side-table at other times. The sides of +the table are occupied by the requisites for each guest, viz., two +plates, a large and small fork and knives, and dessert-spoon. A +folded napkin, and the bread under, is placed upon the plate of each +guest.</p> + +<p>Carafes, with the tumblers belonging to and placed over them, +are laid at the four corners, with the salt-cellars in front of them, +between two table-spoons laid bowl to handle.</p> + +<p>If French or light wines are served, they may be placed in the +original bottles in ornamental wine vases, between the top and bottom +dishes and the vase of flowers, with the corks drawn and partially +replaced.</p> + +<p>The dishes generally served for luncheons are the remains of cold +meat neatly trimmed and garnished; cold game, hashed or plain; +hashes of all descriptions; curries; minced meats; cold pies, savoury, +fruit, or plain; plainly cooked cutlets, steaks, and chops; omelets; +bacon; eggs; devils and grilled bones; potatoes; sweetmeats; butter; +cheese; salad and pickles. In fruit, almost anything does for lunch, +whether of fish, flesh, fowl, pastry, vegetables, or fruit.</p> + +<p>Ale and porter are generally served, but occasionally sherry, marsala, +port, or home-made wines, are introduced, with biscuits and +ripe fruit.</p> + +<p>A good housewife should always have something in the house ready +<span class="pagenum" id="Page_310">[310]</span>to convert into a neat little luncheon, in case a few friends drop in, +to what some are pleased to call a “tiffin;” and it is astonishing how +a really handsome-looking affair may be made out of the remains of the +dinner served the day before, some handsome glass, a sprinkle of good +plate, a few flowers, some good ale, or a little wine, and, above all, a +hearty welcome.</p> + +<p><span class="smcap">Napkins.</span>—Dinner napkins should be about twenty-eight inches +broad, and thirty inches long. They may be folded in a variety +of ways, which impart a style to a table, without adding much to the +expense, and may be readily accomplished with a little practice and +attention to the following directions and diagrams.</p> + +<p><span class="pagenum" id="Page_311">[311]</span></p> + +<figure class="figcenter illowp48" id="illus-311" style="max-width: 40.625em;"> + <img class="w100" src="images/illus-311.jpg" alt=""> +</figure> + +<p class="center">1.—THE MITRE.—(<a href="#illus-311"><i>Fig. 1.</i></a>)</p> + +<p>Fold the napkin into three parts longways, then turn down the right hand +corner, and turn up the left hand one, as in Fig. 2, A and B. +Turn back the point A towards the right, so that it shall lie behind C; +and B to the left, so as to be behind D. Double the napkin back at +the line E, then turn up F from before and G from behind, when they +will appear as in Fig. 3. Bend the corner H towards the right, and +tuck it behind I; turn back the corner K towards the left, at the +dotted line, and tuck it into a corresponding part at the back. The +bread is placed under the mitre, or in the centre at the top.</p> + +<p class="center">2.—THE EXQUISITE.—(<a href="#illus-311"><i>Fig. 4.</i></a>)</p> + +<p>Fold the napkin into three parts longways, then fold down two-fifths +of the length from each side, as in Fig. 5, at A; roll up the part B +towards the back, repeat on the other side, then turn up the corner +towards the corner A, and it will appear as D. The centre part E is +now to be turned up at the bottom, and down at the top, and the two +rolls brought under the centre-piece as in Fig. 4. The bread is placed +under the centre band, K, Fig. 4.</p> + +<p class="center">3.—THE COLLEGIAN.—(<a href="#illus-311"><i>Fig. 6.</i></a>)</p> + +<p>Fold the napkin into three parts longways, then turn down the two +sides towards you, so that they shall appear as in Fig. 7; then roll up +the part A underneath until it looks like B, Fig. 8. Now take the +corner B and turn it up towards C, so that the edge of the rolled part +shall be even with the central line; repeat the same on the other side, +and turn the whole over, when it will appear as in Fig. 6. The bread +is placed underneath the part K.</p> + +<p class="center">4.—THE CINDERELLA.—(<a href="#illus-311"><i>Fig. 9.</i></a>)</p> + +<p>Fold the napkin into three parts longways, then turn down the two +sides as in Fig. 7; turn the napkin over, and roll up the lower part as in +Fig. 10, A, B. Now turn the corner B upwards towards C, so that it +shall appear as in D; repeat on the other side, and then bring the two +<span class="pagenum" id="Page_312">[312]</span>parts E together so that they shall bend at the dotted line; and the +appearance will now be as Fig. 9. The bread is placed under the +apron part, K, Fig. 9.</p> + +<p class="center">5.—THE FLIRT.—(<a href="#illus-311"><i>Fig. 11.</i></a>)</p> + +<p>Fold the napkin into three parts longways, then fold across the +breadth, commencing at one extremity, and continuing to fold from and +to yourself in folds about two inches broad, until the whole is done: +then place in a tumbler, and it will appear as in the illustration.</p> + +<p class="center">6.—THE NEAPOLITAN.—(<a href="#illus-311"><i>Fig. 12.</i></a>)</p> + +<p>Fold the napkin into three parts longways, then fold one of the upper +parts upon itself from you; turn over the cloth with the part having +four folds from you, and fold down the two sides so as to appear as in +Fig. 7; then roll up the part A underneath, until it appears as in the +dotted lines in Fig. 15, at B. Now turn up the corner B towards C, so +that the edge of the rolled part shall be even with the central line: +repeat the same upon the opposite side, and turn the whole over, when +it will appear as in Fig. 14; the bread being placed underneath the +part K, as represented in the illustration.</p> + +<p class="center">7.—THE “FAVOURITE,” OR OUR OWN.—(<a href="#illus-311"><i>Fig. 14.</i></a>)</p> + +<p>Fold the napkin into three parts longways, then turn down the two +sides as in Fig. 7, and roll up the part A on both sides, until as +represented on the right hand side in Fig. 14; then turn it backwards +(as A B) on both sides; now fold down the point C towards you, turn +over the napkin, and fold the two other parts from you so that they +shall appear as in Fig. 15. Turn the napkin over, thus folded, and +raising the centre part with the two thumbs, draw the two ends (A and +B) together, and pull out the parts (C and D) until they appear as in +Fig. 13. The bread is to be placed as represented in K, Fig. 13.</p> + +<h3>II.<br> +DINNERS.</h3> + +<p><span class="smcap">Dinners.</span>—The appearance a dinner-table presents does not depend +so much upon a profuseness of viands, as upon the neatness, cleanliness +and well-studied arrangement of the whole. Taste, if well directed, +may produce a handsome dinner; whereas three times the amount of +money may be expended upon another, and yet not make even a +respectable appearance.</p> + +<p>We cannot too strongly urge the necessity of having things done in +the same manner every day as when there is company. The servants +become accustomed to waiting properly, things are always at hand, and +<span class="pagenum" id="Page_313">[313]</span>they do not appear awkward when visitors drop in; then everything is +regular, and goes on smoothly.</p> + +<p><span class="smcap">To lay the Cloth.</span>—The table should be well polished, and then +covered with a green baize cloth, over which a fine white damask one +should be spread. If the white cloth is to be kept on after dinner, it is +customary to spread a small cloth at either end of the table where the +large dishes are placed, to protect the long cloth from accidental spots +arising from gravy, &c.; these slips are removed after dinner, and the +cloth cleaned with crumb brushes. In some houses an entire upper +cloth is placed upon the table instead of slips, and this being removed +after dinner, does not require the tedious process of brushing the +table-cloth.</p> + +<p>When the cloth has been spread, place carafes, with the tumblers +belonging to and placed over them, between every four persons, a +salt-cellar between every three persons, and a large and small knife, +fork, and spoon, to each guest, with two wine-glasses, a champagne +glass, and a tumbler, to the right of each, and the bread placed in or +under folded napkins, between the knives, forks, and spoons; and at +grand entertainments or public dinners, the name and rank of each +guest neatly written on a card in front of the napkin, so as to prevent +confusion and jealousy. The centre ornament, usually a <i>candelabrum</i>, +<i>plateau</i>, an <i>épergne</i>, or a vase of artificial flowers, must now be set on, +and the mats for the various dishes arranged; then the wine-coolers +or ornamental vases placed between the centre-piece and the top and +bottom dishes, with the wines in the original bottles, loosely corked; +the spoons for assisting the various dishes, asparagus tongs, fish-knife +and fork or slice, and carving knives and forks, are placed in front +of the respective dishes to which they belong; and knife-rests opposite +to those who have to carve; with a bill of fare, and a pile of soup-plates +before those that have to assist the soup.</p> + +<p><i>In arranging or laying out a table</i>, several things require particular +attention, and especially the following:—</p> + +<p><i>Plate</i> should be well cleaned, and have a bright polish; few +things look worse than a greasy-looking épergne and streaky spoons. +<i>Glass</i> should be well rubbed with a wash-leather, dipped in a +solution of fine whiting and stone-blue, and then dried; afterwards +it should be polished with an old silk handkerchief. <i>Plates</i> and <i>dishes</i> +should be hot, otherwise the guests will be disgusted by seeing flakes +of fat floating about in the gravy. <i>Bread</i> should be cut in pieces about +an inch thick, and each round of a loaf into six parts; or if for a +dinner party, dinner rolls should be ordered. The bread is placed +under the napkins, or on the <i>left</i> of each guest; if dinner napkins +are not used, some of the bread being placed in a bread-tray, covered +with a crochet cloth, upon the sideboard. <i>Lights</i>, either at or after the +dinner, should be subdued, and above the guests, if possible, so as to +be shed upon the table, without intercepting the view. <i>Sauces</i>, either +bottle, sweet, or boat; <i>vegetables</i>, and sliced cucumber, or glazed onions +for stubble goose, should be placed upon the sideboard; <i>a plate basket</i>, +for removing the soiled plates, is usually placed under the sideboard, +<span class="pagenum" id="Page_314">[314]</span>or some other convenient part of the room; and <i>two knife-trays</i>, +covered with napkins, are placed upon a butler’s tray; these are used +for removing soiled carvers and forks, and the soiled silver. It is +useful to have a large-sized bradawl, a corkscrew, and funnel, with +strainer; the former to break the wire of the champagne bottles, and +the latter to strain port wine, if required to be opened during dinner.</p> + +<div class="figcenter"> + +<figure class="figmulti illowp100" id="illus-314" style="max-width: 15.625em;"> + <img class="w100" src="images/illus-314.jpg" alt=""> + <figcaption> + <p><i>Fig. 1 & 2.</i></p> + </figcaption> +</figure> + +<figure class="figmulti illowp100" id="illus-314b" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-314b.jpg" alt=""> + <figcaption> + <p><i>Fig. 3 & 4.</i></p> + </figcaption> +</figure> + +</div> + +<p><span class="smcap">To lay out the Sideboard or Tray.</span>—Little requires to be +done, except to arrange the silver, knives, cruets, and various dishes to +be placed there. The silver should be arranged on one end of the +sideboard, as in <a href="#illus-314"><i>figs. 1</i> and <i>2</i></a>, the gravy-spoons being placed bowl +to handle, and the cheese-scoop, marrow-spoon, and salad-spoons or +scissors, where most convenient. The knives are placed, as in <a href="#illus-314b"><i>fig. 3</i></a>, +for the convenience of removal, because by this means a single knife +can be abstracted without disturbing the others; carving knives and +forks should be placed above the others, point to handle. The wine-glasses, +tumblers, and finger-glasses, for dessert, are placed where most +convenient, but usually in the centre, at the back, with ice-plates near +to them, and the wine-glasses placed in the finger-glasses, as in <a href="#illus-314b"><i>fig. 4</i></a>; +but when only one glass is used, that is placed in the centre, mouth +downwards. At very large or fashionable dinners, the finger-glasses +are sometimes placed on the dinner-table with the plain and coloured +wine-glasses in them, and the same, refilled, are placed on again at +dessert. The cruets, sauces, &c., are placed at one end, and the +vegetables, &c., in the centre front of the sideboard.</p> + +<p><span class="smcap">To place the Dishes on the Table.</span>—Each servant should be +provided, at large dinners, with a bill of fare, and instructed, at small +ones, where the dishes are to be placed. No two dishes resembling +each other should be near the same part of the table. <i>Soups</i> or broth +should always be placed at the head of the table; if there are two, top +and bottom; if four, top, bottom, and two sides, opposite each other, +or alternately with fish. <i>Fish</i> should be placed at the head of the table; +if there are two sorts, have fried at the bottom and boiled at the top; +if four, arrange the same as the soup. We may observe, that a white +and a brown, or a mild and high-seasoned soup, should occupy either +side of the centre-piece, and that it looks handsomer to have fried +<span class="pagenum" id="Page_315">[315]</span>and boiled fish opposite each other, but they should never be placed +upon the same dish. Fish is generally served upon a napkin, the +corners of which are either turned in or thrown over the fish, or upon +a piece of simple netting, which is turned in all round; but we +recommend our readers to use the elegant serviette, as being more +stylish.</p> + +<p><i>The first course</i> generally consists of soups and fish, which are +removed by the roasts, stews, &c., of the second course.</p> + +<p><i>The second course</i>, when there are three, consists of roasts and stews +for the top and bottom; turkey or fowls, ham garnished, tongue, or +fricandeau, for the sides; with small made-dishes for corners, served in +covered dishes, as curries, ragouts, fricassees, stews, palates, &c.</p> + +<p>When there are two roasts, one should be white, and the other brown. +Removes are generally placed upon large dishes, for, as they supply the +place of the fish and soups, they constitute the principal part of the +dinner. What are termed <i>flancs</i>, are not so large as the removes, nor +so small as the <i>entrées</i>, or made-dishes, and are generally served in a +differently formed dish. They are seldom used except when there are +eighteen or twenty persons.</p> + +<p><i>Entrées</i>, or made-dishes, require great care in placing them upon the +table, otherwise the gravy slops over and soils the dish; they are, +therefore, usually served with a wall of mashed potatoes, rice, or +other vegetables, to keep them in their proper place. They should also +be served as hot as possible.</p> + +<p>When there is but one principal dish, it should be placed at the head +of the table. If three dishes, the principal to the head, and the others +opposite each other, near the bottom; if four, the largest to the head, +the next size to the foot, and the other two at the sides; if five, place +the same as for four, with the smallest in the centre; if six, place the +same as for four, with two small dishes on each side; if seven, put +three dishes down the centre of the table, and two on each side; if +eight, four dishes down the middle, and two on each side, at equal +distances; if nine, place them in three equal lines, but with the proper +dishes at the top and bottom of the table; if ten, put four down the +centre, one at each corner, and one on each side, opposite the vacancy +between the two central dishes; or four down the middle, and three on +each side, opposite the vacancies of the centre dishes; if twelve, place +them in three rows of four each, or six down the middle, and three at +equal distances on each side. If more than twelve, they must be +arranged on the same principles, but varying according to number.</p> + +<p>Oval or circular dining-tables require to have the dishes arranged in +a shape corresponding to the table.</p> + +<p><i>The third course</i> consists of game, confectionery, delicate vegetables +dressed in the French style, puddings, creams, jellies, &c.</p> + +<p><i>When there are only two courses</i>, the first generally consists of soups +and fish, removed by boiled poultry, ham, tongue, stews, roasts, ragouts, +curries, or made-dishes generally, with vegetables. The second consists +of roasted poultry or game at the top and bottom, with dressed +vegetables, maccaroni, jellies, creams, preserved fruit, pastry and general +<span class="pagenum" id="Page_316">[316]</span>confectionery, salads, &c. It is generally contrived to give as great a +variety as possible in these dinners: thus—a jelly, a cream, a compôte, +an ornamental cake, a dish of preserved fruit, fritters, a blancmange, a +pudding, &c.</p> + +<p>After the third course has been removed, cheese, ornamented butter, +salad, radishes, celery in a glass bowl or on a dish, sliced cucumber (and +at small parties, marrow-bones) are usually served. A marrow-spoon, +cheese-scoop, and butter-knife, being required upon the table, are to be +placed near to the dishes; a knife and fork near the celery, and a pair +of salad-scissors or a fork and spoon in the bowl with the salad.</p> + +<p>The cheese may be served in a glass bowl, and handed round from +right to left; or if a Stilton, surrounded with the elegant serviette, and +placed upon the cheese-cloth. The bread may be served as usual, or +the cheese snaps, piled up on a crochet cloth, in a plated bread-basket +placed in the centre.</p> + +<p><span class="smcap">Waiting at Table.</span>—Much confusion is avoided by having an +attendant upon each side of the table; or, if the party is large, more +than one, according to the number. The usual number required for +parties is given below; and if the income admit of it, the scale may be +increased according to the second column, which will materially add to +the comfort of the guests.</p> + +<table> + <tr> + <th><i>Guests.</i></th> + <th colspan="2"><i>Servants.</i></th> + <th></th> + </tr> + <tr> + <td class="tdr">6</td> + <td class="tdr">1</td> + <td class="tdr">2 </td> + <td></td> + </tr> + <tr> + <td class="tdr">12</td> + <td class="tdr">2</td> + <td class="tdr">3 </td> + <td></td> + </tr> + <tr> + <td class="tdr">15</td> + <td class="tdr">3</td> + <td class="tdr">4 </td> + <td></td> + </tr> + <tr> + <td class="tdr">20</td> + <td class="tdr">4</td> + <td class="tdr">6 </td> + <td></td> + </tr> + <tr> + <td class="tdr">30</td> + <td class="tdr">6</td> + <td class="tdr">8 </td> + <td></td> + </tr> + <tr> + <td class="tdr">40</td> + <td class="tdr">9</td> + <td class="tdr">12 </td> + <td></td> + </tr> + <tr> + <td class="tdr">50</td> + <td class="tdr">12</td> + <td class="tdr">20,</td> + <td>&c.</td> + </tr> +</table> + +<p>Every attendant should be neatly attired, have a white neckcloth and +white gloves on, should know where all the articles required are, where +the dishes are to be placed, and, in fact, be acquainted with the whole +routine of the party; and, therefore, it is better to provide each one +with a bill of fare.</p> + +<p>When every guest is seated, a servant appointed for that purpose +should stand by the side of each dish, with the right hand upon the +cover; and as soon as grace is said, the cover is to be removed and +placed in some convenient part of the room. The plates for soup +should then be taken singly from the pile opposite the person assisting +it, and carried to those guests that desire that particular soup, observing +that ladies are to be assisted before gentlemen, and that these should +commence from the head of the table, continuing to assist each until +both sides are helped.</p> + +<p>Soon after the soup has been served, the servants may pass down +each side of the table, and ask each guest what they will take, assisting +them to the dish desired as soon as it can be procured. When +champagne is given, it is handed round upon a waiter or salver at small +<span class="pagenum" id="Page_317">[317]</span>parties, commencing at the right hand side of the table from the top +and bottom simultaneously, without any distinction as regards ladies or +gentlemen. In large parties—and we prefer the arrangement ourselves +even in small ones—the bottle being enveloped as far as the neck with +a clean dinner-napkin, the wine is assisted in the same order as before; +but instead of being handed round on a salver, the servants pour the +wine into the glass, at the right hand side of each guest. By these +means, there is less danger of the glasses being broken by any awkward +collision. The champagne is generally iced in summer, and cool in +winter, and is assisted as soon as the soup is finished, or just after the +guests have been helped to the second course or removes.</p> + +<p>Liqueurs are handed round when sweets are on the table. Sauces are +handed round in the sauce-boat, and, when served, placed on the +sideboard or dinner-waggon; if only a family party, they are returned +to the table. Sweet sauces are handed round in glass dishes, and bottle +sauces in a stand or basket made for that purpose.</p> + +<p><i>In removing the dinner-things</i>, one servant goes round the table with a +butler’s tray, and the other removes and places the things upon it. The +cloth is then brushed with a crumb-brush; or the two sides are turned +in, and then the cloth dexterously jerked off the table, the lights +replaced, and the dessert set on.</p> + +<p>When knives, forks, and spoons, are removed from dishes or plates, +they should be placed in proper trays covered with napkins; one being +used for the silver, the other for the steel articles.</p> + +<p>When plates or dishes are removed from the table, great care is to be +observed with respect to holding them horizontally, otherwise the gravy, +syrup, or liquid, may injure the dresses of the guests. We remember +well to have seen a clumsy servant let some soup fall over the whole of +the back of an officer’s new red coat, which was, of course, completely +spoiled!</p> + +<p>In some circles, the fashion prevails of placing finger-glasses on table +immediately preceding dessert; but in others, especially of the highest +fashion, cut-glass bowls, partially filled with rose or orange-flower +water, iced in summer and lukewarm in winter, are handed down each +side of the table, upon salvers: into these each guest dips the corner of +the dinner-napkin, and just touches the lips and the tips of the fingers, +to afford a refreshing feeling.</p> + +<h3>III.<br> +DESSERTS, TEAS, AND SUPPERS.</h3> + +<p><span class="smcap">The Dessert.</span>—The dessert may consist of merely two dishes of +fruit for the top and bottom; dried fruits, biscuits, filberts, &c., for the +sides and corners; and a cake for the centre.</p> + +<p>When the party is large, and ices are served, the ice-plates are +placed round the table, the ice-pails at both ends of the table, and +dishes with wafer-biscuits at the sides. Some persons have the ices +<span class="pagenum" id="Page_318">[318]</span>served in glass dishes, which, together with the wafer-biscuits, are +handed round before the usual dessert.</p> + +<p>When there is preserved ginger, it follows the ices, as it serves to +stimulate the palate, so that the delicious coolness of the wines may be +better appreciated.</p> + +<p>The side and corner dishes usually put on for dessert, consist of:—Compôtes +in glass dishes; frosted fruit served on lace-paper, in small +glass dishes; preserved and dried fruits, in glass dishes; biscuits, plain +and fancy; fresh fruit, served in dishes surrounded with leaves or +with moss; olives, wafer-biscuits, brandy-scrolls, &c.</p> + +<p>The centre dishes may consist either of a savoy or an ornamental +cake, on an elevated stand—a group of waxen fruit, surrounded with +moss—a melon, a pine-apple, grapes, or a vase of flowers.</p> + +<figure class="figcenter illowp75" id="illus-318" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-318.jpg" alt=""> + <figcaption> + <p><i>Fig. 5.</i></p> + </figcaption> +</figure> + +<p>Each plate should contain a knife, fork, and spoon, with two wine-glasses, +arranged upon a d’oyley, as in <a href="#illus-318"><i>Fig. 5</i></a>. These are to be placed +before each guest; and a finger-glass, with cold water in summer, +and lukewarm water in winter, on the right of each plate; and grape +scissors, and melon knife and fork, before their respective dishes. +Glass bowls containing sifted +sugar, with pierced ladles, or +others filled with cream, are to +be placed near to the centre dish, +if they are required. A cut-glass +jug, with a tumbler on either side, +should be placed in a convenient +part of the centre of the table.</p> + +<p>The wine, either cooled or not, +should be placed at both ends of +the table, or at the bottom, if +only a small party, the decanters +being placed in casters, though +this fashion is now much abolished.</p> + +<p>Zests are put down after the +dessert is removed, and consist +chiefly of anchovy toasts, devilled +poultry and game, and biscuits, gravy, toast, grills, &c.</p> + +<p>Coffee is the last thing served, and is generally handed round upon +a salver; after this, the gentlemen withdraw to the drawing-room.</p> + +<p><span class="smcap">Tea.</span>—If after a dinner party, the tea is generally handed round +by two servants, the one having tea and coffee, with hot milk, cream, +and sugar, upon one tray; the other having thinly-cut and rolled +bread and butter, biscuits, and cake, upon another tray.</p> + +<p>If served at an evening party or dance, a servant assists the guests, +as they arrive, to tea or coffee, which is ranged upon a side-table +in a small room. The tea and coffee occupy the two ends of the +table, on either side of the urn, which is placed in the centre and +back. In front of the urn are ranged the sugar-candy for coffee, +sugar, hot milk, cream, bread and butter, cake, and biscuits. When +the guests have been assisted, they are ushered into the presence +of the host and hostess.</p> + +<p><span class="pagenum" id="Page_319">[319]</span></p> + +<p>Tea, when only for a small party, may be brought in upon a +tray, the tea and coffee pots occupying the centre of the tray; the +cups and saucers the front; and the hot milk, cream, slop-basin, and +sugar, the ends. The urn is placed at the back of the tray; and the +bread and butter, cut or not, with cake, biscuits, muffins, crumpets, +or toast, at the sides.</p> + +<p><span class="smcap">Suppers.</span>—The great secret of laying out a supper consists in +arranging the china, glass, silver, linen, lights, confectionery, substantials, +trifles, flowers, and other articles, with a due regard to form, +colour, size, and material.</p> + +<p>A supper table should neither be too much crowded, nor too scanty, +nor scattered and broken up with small dishes. Two dishes of the +same description should not be placed near to each other: dishes +should not be heaped up as if for a ploughman’s repast, but contain +sufficient to make them look well, without being over or under-done +as regards quantity.</p> + +<p>Hot suppers are now seldom served; for people dine later than +they did formerly; and besides being more expensive than cold ones, +they also give more trouble.</p> + +<p>The centre of the table is generally occupied by an épergne, vase +of flowers, globe of fish upon an elevated stand, a plateau, or small +fountain; around which are arranged:—Dried, preserved, frosted, +or candied fruits; custards, jellies, and trifles, in glasses; and small +biscuits. The top and bottom of the table are furnished with game, +fowls, or meat; the sides have dishes of ham sliced; tongue, collared, +potted, hung, and grated; brawn, mock or real; savoury pies; lobsters; +oysters; dressed crab or cray-fish; prawn pyramids; sandwiches of +ham, beef, tongue, anchovy, or other savoury morsels; tarts, tartlets; +cake, biscuits; whipped and other creams; jellies, blancmange; caramel +baskets; patties, &c.</p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> + +<p><span class="pagenum" id="Page_320">[320]</span></p> + +<h2 class="nobreak" id="TRUSSING_AND_CARVING">TRUSSING AND CARVING.</h2> + +</div> + +<h3>POULTRY AND GAME.</h3> + +<p><span class="smcap">Observations on Trussing.</span>—Although in London the various +articles are trussed by the poulterer from whom they are purchased, +yet it happens that presents from the country are sometimes spoiled +for want of a knowledge of the following rules, both on the part of +the mistress and cook.</p> + +<p>All poultry should be well picked, every plug, or stub, removed, and +the bird carefully and nicely singed with white paper. In drawing +poultry or game, care should be taken not to break the gall-bladder—as +it would spoil the flavour of the bird by imparting a bitter taste to it, +that no washing or any process could remove—nor the gut joining the +gizzard, otherwise the inside would be gritty.</p> + +<p><span class="smcap">Observations on Carving.</span>—The carving knife for poultry and +game is smaller and lighter than that for meat; the point is more +peaked, and the handle longer.</p> + +<p>In cutting up wild-fowl, duck, goose, or turkey, more prime pieces +may be obtained by carving slices from pinion to pinion without making +wings, which is a material advantage in distributing the bird when the +party is large.</p> + +<h3>A GOOSE.</h3> + +<p><span class="smcap">Trussing.</span>—Pick and stub it clean, cut the feet off at the joint, and +the pinion off at the first joint. Then cut off the neck close to the +back, leaving the skin of the neck long enough to turn over the back. +Pull out the throat, and tie a knot at the end. Loosen the liver and +other matters at the breast end with the middle finger, and cut it open +between the vent and the rump. Draw out all the entrails except the +soul, wipe the body clean out with a cloth, beat the breast-bone flat with +a rolling-pin, put a skewer into the wing, and draw the legs up close; +put the skewer through the middle of the leg, and through the body, +and the same on the other side. Put another skewer in the small of +the leg, tuck it close down to the sidesman, run it through, and do the +same on the other side. Cut off the end of the vent, and make a hole +large enough for the passage of the rump, as by that means it will keep +in the seasoning much better.</p> + +<p><span class="pagenum" id="Page_321">[321]</span></p> + +<figure class="figcenter illowp100" id="illus-321" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-321.jpg" alt=""> +</figure> + +<p><span class="smcap">Carving.</span>—Turn the neck towards you, and cut two or three long +slices on each side of the breast, in the lines 1–2, quite to the bone. +Then remove the leg by turning +the goose on one side, putting +the fork through the small end +of the leg-bone, and pressing it +close to the body, which, when +the knife has entered at 4, raises +the joint; the knife is then to be +passed under the leg, in the direction +4–5. If the leg hangs to the carcass at the joint 5, turn it back +with the fork, and it will readily separate if young, but will require +some strength if old. Take the wing off by putting the fork into the +small end of the pinion, and press it close to the body; divide the +joint at 3 with the knife, carrying it along as far as 4. When the +leg and wing on one side are taken off, remove those on the other +side.</p> + +<p>To get at the stuffing, the apron must be removed by cutting in the +line, 6, 5, 7, and then take off the merry-thought in the line, 8, 9. +The neck-bones are next to be separated as in a fowl, and all other +parts divided the same.</p> + +<p>The best parts are the breast slices; the fleshy part of the wing, +which may be divided from the pinion; the thigh-bone, which may be +easily divided in the joint from the leg-bone; the pinion; and next, +the side-bones. The rump is a nice piece to those who like it; and +the carcass is preferred by some to other parts.</p> + +<p>When assisting the stuffing, extract it with a spoon from the body +through the aperture caused by removing the apron; mix it with the +gravy, which should first be poured from the boat into the body of +the goose, before any one is helped.</p> + +<h3>GREEN GOOSE</h3> + +<p class="noindent">Is trussed and carved in the same way, but the most delicate parts are +the breast, and the gristle at the lower part of it.</p> + +<h3>TURKEY.</h3> + +<p><span class="smcap">Trussing.</span>—When the bird is picked carefully, break the leg-bone +close to the foot, hang on a hook, and draw out the strings from the +thigh; cut the neck close off to the back, taking care to leave the +crop-skin long enough to turn over the back. Remove the crop, and +loosen the liver and gut at the throat end with the middle finger. Cut +off the vent, remove the gut, pull out the gizzard with a crooked wire, +and the liver will soon follow; but be careful not to break the gall. +Wipe the inside perfectly clean with a wet cloth, then cut the breast-bone +through on each side close to the back, and draw the legs close +<span class="pagenum" id="Page_322">[322]</span>to the crop, then put a cloth on the breast, beat the thigh-bone down +with a rolling-pin till it lies flat.</p> + +<p>If the turkey is to be trussed for <i>boiling</i>, cut the first joint of the +legs off; pass the middle finger into the inside, raise the skin of the +legs, and put them under the apron of the bird. Put a skewer into the +joint of the wing and the middle joint of the leg, and run it through +the body and the other leg and wing. The liver and gizzard must be +put in the pinions, care being taken to open and previously remove +the contents of the latter; the gall-bladder must also be detached +from the liver. Then turn the small end of the pinion on the back, +and tie a packthread over the ends of the legs, to keep them in their +places.</p> + +<p>If the turkey is to be <i>roasted</i>, leave the legs on, put a skewer in the +joint of the wing, tuck the legs close up, and put the skewer through +the middle of the legs and body; on the other side put another skewer +in at the small part of the leg. Put it close on the outside of the sidesman, +and push the skewer through, and the same on the other side. +Put the liver and gizzard between the pinions, and turn the point of the +pinion on the back. Then put, close above the pinions, another skewer +through the body of the bird.</p> + +<figure class="figcenter illowp100" id="illus-322" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-322.jpg" alt=""> +</figure> + +<p><span class="smcap">Carving.</span>—The finest parts of a turkey are the breast, neck-bones, +and wings; the latter will bear some delicate slices being removed. +After the four quarters are +severed, the thighs must be +divided from the drum-sticks, +which, being tough, should be +reserved till the last. It is customary +not to cut up more than +the breast, but if any more is +required, to take off one of the +wings; a thin slice of the forcemeat, +which is under the breast, should be given to each person, cutting +in the direction from the rump to the neck. A turkey is generally +carved the same as a pheasant; it has no merry-thought.</p> + +<h3>TURKEY-POULTS.</h3> + +<p><span class="smcap">Trussing.</span>—Separate the neck from the head and body, but not the +neck-skin. Draw the same as a turkey. Put a skewer through the +joint of the pinion, tuck the legs close up, run the skewer through the +middle of the leg, through the body, and so on the other side. Cut off +the under part of the bill, twist the skin of the neck round and round, +and skewer the head with the bill end forward; another skewer must +then be put into the sidesman, and the legs placed between the sidesman +and apron on each side. Pass the skewer through all, and cut off the +toe-nails. Some lard them on the breast. It is optional whether the +liver and gizzard be used or not.</p> + +<p><span class="smcap">Carving.</span>—They are to be carved the same as a turkey.</p> + +<p><span class="pagenum" id="Page_323">[323]</span></p> + +<h3>FOWLS.</h3> + +<p><span class="smcap">Trussing.</span>—Fowls must be picked very clean, and the neck cut +off close to the back. Take out the crop, and, with the middle finger, +loosen the liver and other parts. Cut off the vent, draw it clean, and +beat the breast-bone flat with a rolling-pin.</p> + +<p>If the fowl is to be <i>boiled</i>, cut off the nails of the feet, and tuck them +down close to the legs. Put your finger into the inside, and raise the +skin of the legs; then cut a hole in the +top of the skin, and put the legs under. +Put a skewer in the first joint of the +pinion, and bring the middle of the leg +close to it; put the skewer through the +middle of the leg, and through the body, +and then do the same on the other side. +Open the gizzard, remove the contents, +and wash well; remove the gall-bladder +from the liver. Put the gizzard and the +liver in the pinions, turn the points on +the back, and tie a string over the tops +of the legs, to keep them in their proper places.</p> + +<figure class="figcenter illowp90" id="illus-323-1" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-323-1.jpg" alt=""> + <figcaption> + <p><i>Boiled Fowl.</i></p> + </figcaption> +</figure> + +<p>If the fowl is to be <i>roasted</i>, put a skewer in the first joint of the +pinion, and bring the middle of the leg close to it. Put the skewer +through the middle of the leg, and through the body, and do the same +on the other side. Put another skewer in the small of the leg, and +through the sidesman; do the same on the other side, and then put +another through the skin of the feet, which should have the nails +cut off.</p> + +<figure class="figcenter illowp100" id="illus-323-2" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-323-2.jpg" alt=""> + <figcaption> + <p><i>Roast Fowl.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Carving.</span>—A fowl is cut up in the same way, whether roasted or +boiled. We have illustrated the method of carving upon the boiled +fowl. Fix the fork in the middle of the breast at 5, take off the wing +in the direction 1–2, dividing the joint at 1. Lift up the pinion with +your fork, and draw the wing towards the leg, which will separate the +fleshy part better than by the knife; and between the leg and the +body at 3 to the bone as far as the joint; +then give the knife a sudden twist, and the +joint will yield if the bird is young; repeat +this on the other side, and then take off the +merry-thought in the line 2–5–4, by passing +the knife under it towards the neck; now +remove the neck-bones by passing the knife +in at 7 under the long broad part of the bone +in the line 7–6; then lifting it up, and breaking off the end of the +shorter part of the bone, which cleaves to the breast-bone. Divide the +breast from the back, by cutting through the tender ribs on each side, +from the neck quite down to the vent; turn up the back, press the +point of the knife about half-way between the neck and rump, and on +<span class="pagenum" id="Page_324">[324]</span>raising the lower end it will separate easily. Turn the rump from you, +take off the sidesman by forcing the knife through the rump-bone, in the +lines 5–8, and when this is done the whole fowl is completely carved.</p> + +<p>The prime parts of a fowl, whether roasted or boiled, are the wings, +breast, and merry-thought; and next to these, the neck-bones and side-bones; +the legs are rather coarse; of a boiled fowl, however, the legs +are rather more tender than a roasted one; of the leg of a fowl the +thigh is the better part, and therefore when given to any one should +be separated from the drum-stick, which is done by passing the knife +underneath, in the hollow, and turning the thigh-bone back from the +leg-bone.</p> + +<h3>CHICKEN.</h3> + +<p><span class="smcap">Trussing.</span>—Pick and draw them in the same manner as you would +fowls; but, as their skins are very tender, plunge them into scalding +water, and remove when the feathers will come off readily.</p> + +<p>If they are to be <i>boiled</i>, cut off the nails, notch the sinews on each +side of the joint, put the feet in at the vent, and then peel the rump. +Draw the skin tight over the legs, put a skewer in the first joint of the +pinion, and bring the middle of the legs close. Put the skewer through +the middle of the legs, and through the body; and do the same on the +other side. Clean the gizzard, and remove the gall from the liver; +put them into the pinions, and turn the points on the back.</p> + +<p>If for <i>roasting</i>, cut off the feet, put a skewer in the first joint of the +pinions, and bring the middle of the leg close. Run the skewer through +the middle of the leg and body, and do the same on the other side. +Put another skewer into the sidesman, put the legs between the apron +and the sidesman, and run the skewer through. Having cleaned the +liver and gizzard, put them under the pinions, turn the points on the +back, and pull the breast-skin over the neck.</p> + +<p><span class="smcap">Carving.</span>—They are to be cut up the same as a fowl.</p> + +<h3>PHEASANT.</h3> + +<p><span class="smcap">Trussing.</span>—Pick them clean, cut a slit at the back of the neck, take +out the crop, loosen the liver, and gut the breast with the fore-finger; +then cut off the vent, and draw them. Cut off the pinion at the first +joint, and wipe out the inside with the pinion. Beat the breast-bone +flat with a rolling-pin, put a skewer in the pinion, and bring the middle +of the legs close. Then run the skewer through the legs, body, and the +other pinion, twist the head, and put it on the end of the skewer, with +the bill fronting the breast. Put another skewer into the sidesman, +and put the legs close on each side of the apron, and then run the +skewer through all. If you wish the cock-pheasant to look well, leave +the beautiful feathers on the head, and cover with paper to protect them +from the fire. Save the long feathers from the tail; and when cooked, +stick them into the rump before sending to table.</p> + +<p>If the pheasants are for <i>boiling</i>, put the legs in the same manner as +in trussing a fowl.</p> + +<p><span class="pagenum" id="Page_325">[325]</span></p> + +<figure class="figcenter illowp85" id="illus-325-1" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-325-1.jpg" alt=""> +</figure> + +<p><span class="smcap">Carving.</span>—Fix the fork in the centre of the breast, just below the +cross line 6–7, you will then be enabled to hold the bird firmly. Slice +down the breast in the lines 1–2, and then proceed to take off the leg +on one side, in the direction 4–5, and the wing on the same side, in the +line 3–4. Turn the bird over, remove the leg and wing of the other +side, and separate the slices previously divided on the breast. In removing +the wing, be careful to +cut it in the notch 1, for if cut +too near the neck, as at 1–6, the +neck-bone will interfere, from +which, of course, the wing must +be separated. The merry-thought +is now to be removed in the line +6–7, by passing the knife under +it toward the neck. The remaining +parts are to be cut up in the +same manner as a roast fowl.</p> + +<p>The best parts are the breast, +the wings, and merry-thought. +Some give preference to the +brains, but the leg is the highest flavoured.</p> + +<h3>PARTRIDGE.</h3> + +<p><span class="smcap">Trussing.</span>—Partridges, and all kinds of moor-game, are to be trussed +in the same manner as pheasants.</p> + +<figure class="figcenter illowp100" id="illus-325-2" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-325-2.jpg" alt=""> +</figure> + +<p><span class="smcap">Carving.</span>—This bird is cut up in the same +manner as a fowl, only, on account of the +smallness, the merry-thought is seldom divided +from the breast. The wings must be taken +off in the lines 1–2, and the merry-thought, +if wished, in the lines 3–4. The prime +parts are the wings, breast, and merry-thought. +The wing is considered best, and the tip of it +is esteemed the most delicate piece of the +whole.</p> + +<h3>DUCK.</h3> + +<p><span class="smcap">Trussing.</span>—Ducks are trussed in the same manner +as geese, except that the feet must be left on, +and turned close to the legs.</p> + +<figure class="figcenter illowp62" id="illus-325-3" style="max-width: 15.625em;"> + <img class="w100" src="images/illus-325-3.jpg" alt=""> + <figcaption> + <p><i>Back of a Duck, trussed.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Carving.</span>—Remove the legs and wings as directed +before for a goose, and cut some slices from +each side of the breast. The seasoning will be +found under the apron, as in the other bird. If it +is necessary, the merry-thought, &c., can be detached +in the same manner as when carving a +fowl.</p> + +<p><span class="pagenum" id="Page_326">[326]</span></p> + +<h3>WILD-FOWL.</h3> + +<p><span class="smcap">Trussing.</span>—Pick clean, cut off the neck close to the back, and, with +the middle finger, loosen the liver and other parts. Cut off the pinions +at the first joint; then cut a slit between the vent and the rump, and +draw them clean. Clean them properly with the long feathers on the +wing, cut off the nails, and turn the feet close to the legs. Put a skewer +in the pinion, pull the legs close to the breast, and run the skewer +through the legs, body, and the other pinion. Cut off the end of the +vent, and put the rump through it.</p> + +<p>All kinds of wild-fowl are to be trussed thus.</p> + +<p><span class="smcap">Carving.</span>—Every kind of wild-fowl must be carved the same as a +duck.</p> + +<h3>PIGEON.</h3> + +<p><span class="smcap">Trussing.</span>—Pick clean, take off the neck close to the back; then +remove the crop, cut off the vent, and draw out the +entrails and gizzard, but leave the liver, as a pigeon +has no gall-bladder.</p> + +<p>If for <i>roasting</i>, cut off the toes, cut a slit in one of +the legs, and put the other through it. Draw the leg +tight to the pinion, put a skewer through the pinion, +legs, and body, and with the handle of the knife break +the breast flat. Clean the gizzard, put it under one of +the pinions, and turn the points on the back.</p> + +<p>If for <i>boiling</i> or <i>stewing</i>, cut the feet off at the joints, +turn the legs, and stick them in the sides, close to the pinions. If for +a <i>pie</i>, they must be done in the same manner.</p> + +<figure class="figcenter illowp62" id="illus-326-1" style="max-width: 15.625em;"> + <img class="w100" src="images/illus-326-1.jpg" alt=""> +</figure> + +<p><span class="smcap">Carving.</span>—There are three methods of carving them:—1st, as a +chicken; 2nd, by dividing them down the middle; and 3rd, dividing +them across, which is done by fixing the fork at 1, and entering the +knife just before it, then cutting in the lines 1–2 and 1–3. The lower +part is considered the better half.</p> + +<h3>WOODCOCK, PLOVER, AND SNIPE.</h3> + +<p><span class="smcap">Trussing.</span>—If these birds are not very fresh, great care must be +taken in picking them, as they are very tender to pick at any time; +for even the heat of the hand will sometimes take off the skin, which +will destroy the beauty of the bird. When picked clean, cut the +pinions in the first joint, and with the handle of a knife +beat the breast-bone flat. Turn the legs close to the +thighs, and tie them together at the joints. Put the +thighs close to the pinions, put a skewer into the pinions, +and run it through the thighs, body, and other pinion. Skin the head, +turn it, take out the eyes, and put the head on the point of the skewer, +with the bill close to the breast. <i>These birds must never be drawn.</i></p> + +<figure class="figcenter illowp100" id="illus-326-2" style="max-width: 17.1875em;"> + <img class="w100" src="images/illus-326-2.jpg" alt=""> +</figure> + +<p><span class="pagenum" id="Page_327">[327]</span></p> + +<p><span class="smcap">Carving.</span>—Woodcocks and plovers are carved the same as a fowl, +if large; but cut in quarters if small. Snipes are cut in halves. The +head is generally opened in all.</p> + +<h3>LARKS, WHEAT-EARS, AND ALL SMALL BIRDS.</h3> + +<p><span class="smcap">Trussing.</span>—Pick well, cut off their heads, and the pinions of the +first joint. Beat the breast-bone flat, and turn the feet close to the +legs, and put one into the other. Draw out the gizzard, and run a +skewer through the middle of the bodies. Tie the skewer fast to the +spit when you put them down to roast.</p> + +<p><span class="smcap">Carving.</span>—These birds may be divided down the middle, or given +whole, especially when small.</p> + +<h3>HARE.</h3> + +<p><span class="smcap">Trussing.</span>—Run a skewer through the two shoulders, at 2; another +through the head at 1, or pass +it into the mouth and through +the body, to keep the head in its +place; two others should be +passed through the roots of the +ears, to keep them erect; and +another through the legs at 3. +The inside of the ears should be +singed out with a hot poker before roasting, and the eyes extracted with +a fork. Many people let a hare soak in cold water all night before +trussing, but a few hours is quite sufficient to extract the blood.</p> + +<figure class="figcenter illowp100" id="illus-327" style="max-width: 31.25em;"> + <img class="w100" src="images/illus-327.jpg" alt=""> +</figure> + +<p><span class="smcap">Carving.</span>—Insert the point of the knife inside the shoulder at 6, +and divide all the way down to the rump, on both sides, in the line +6, 7, 8, which will separate the hare into three pieces. Sever the +shoulders in the direction 5, 6, 7, and the legs in a similar manner; as +the latter is too large for one person in a large hare, it should be +divided from the thigh. Now behead it, cut off the ears close to the +roots, and divide the upper from the lower jaw; then place the former +on a plate, put the point of the knife into the forehead, and divide it +through the centre down to the nose. Cut the back into several small +pieces in the lines 9–10, and proceed to assist, giving some stuffing +(which is found below 10), and, gravy to each person. This can only +be done easily when the animal is young; if old, it must be cut up as +follows:—Cut off the legs and shoulders first, and then cut out long +narrow slices on each side of the back-bone in the direction 7–8; +then divide the back-bone into three or more parts, and behead the hare +as usual.</p> + +<p>The prime parts are the back and legs; the ears are considered a +luxury by some, and so are the head, brains, and bloody part of the +neck. The best part of the leg is the fleshy part of the thigh at 8.</p> + +<p><span class="pagenum" id="Page_328">[328]</span></p> + +<h3>RABBITS.</h3> + +<p><span class="smcap">Rabbits</span>, whether for roasting or boiling, are trussed and cut up the +same as a hare, except that the back is divided into two or three parts, +without separating it from the belly. The best parts are the shoulders +and back; the head should not be given unless asked for.</p> + +<p>All printed directions must fail without constant practice; yet with +practice, and due attention to the rules we have laid down, we doubt +not that many of our readers will speedily become good carvers.</p> + +<h3>DIRECTIONS FOR CARVING FISH.</h3> + +<p>As the manner in which joints, and other provisions are carved, +makes a material difference in the consumption and comfort of a +family, it becomes highly important to those who study economy and +good order in their domestic arrangements, to practise the art. We +therefore recommend them to study the rules we purpose laying down, +and which we commence with directions for carving fish. Our papers +upon this subject will be accompanied by excellent illustrations. It +must be remembered that, in carving, more depends upon skill +than on strength; that the carving knife should be light, and of +moderate size, with a keen edge; and that the dish should be so +placed as to give the operator complete command over the joint.</p> + +<p>Fish is served with a fish-slice, or the new fish-knife and fork, +and requires very little carving, care being required, however, not +to break the flakes, which, from their size, add much to the beauty +of cod and salmon. Serve part of the roe, milt, or liver, to each +person. The heads of carp, part of those of cod and salmon, sounds +of cod, and fins of turbot, are likewise considered delicacies.</p> + +<figure class="figcenter illowp100" id="illus-328" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-328.jpg" alt=""> + <figcaption> + <p><i>Mackerel.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Mackerel.</span>—Take off the head and tail by passing the slice across +in the direction of lines 1 and 2; +they should then be divided down +the back, so as to assist each person +to a side; but if less is required, +the thicker end should be given, as +it is more esteemed. If the roe is +asked for, it will be found between +1 and 2.</p> + +<p>Barbel, Carp, Haddock, Herring, +Perch, Whiting, &c., should be assisted +the same as Mackerel; remembering that the head of the +Carp is esteemed a delicacy.</p> + +<p><span class="pagenum" id="Page_329">[329]</span></p> + +<figure class="figcenter illowp100" id="illus-329" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-329.jpg" alt=""> + <figcaption> + <p><i>Cod’s Head and Shoulders.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Cod’s Head and Shoulders.</span>—Pass the fish-slice or knife from 1 +to 6 down to the bone; then help pieces from between 1–2, and +3–4, and with each slice give a +piece of the sound, which lies +under the back-bone, and is procured +by passing the knife in +the direction 4–5. There are +many delicate parts about the +head, particularly the oyster, +which is the cheek, below the +eye; and a great deal of the +jelly kind, which lies about the +jaws. The tongue and palate are considered delicacies, and are obtained +by passing the slice or a spoon into the mouth.</p> + +<figure class="figcenter illowp100" id="illus-329b" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-329b.jpg" alt=""> + <figcaption> + <p><i>Salmon.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Salmon.</span>—Give part of the back and belly to each person, or as desired. +If a whole salmon is served, remember +that the choice parts are +next the head, the thin part is +the next best, and the tail the +least esteemed. Make an incision +along the back 9 to 10, and +another from 1 to 2, and 3 to +4; cut the thickest part, between +5–6, 10–2, for the lean; and +7–8 for the fat. When the fish is very thick, do not help too near +the bone, as the flavour and colour are not so good.</p> + +<figure class="figcenter illowp100" id="illus-329c" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-329c.jpg" alt=""> + <figcaption> + <p><i>Turbot.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Turbot.</span>—Place the fish with the under part uppermost on the dish, +so that this may be assisted in +preference. Make an incision +from 1 to 2, and another from +3 to 4; then cut from between +as 5, 6, which is the primest part. +When the whole of this side is +finished, assist the upper part, +raising the back-bone with the +fork, while you use the fish-knife +for the flesh: this is more solid +and less delicate. The fins are much esteemed.</p> + +<p><span class="smcap">Brill</span>, <span class="smcap">Plaice</span>, and flat fish generally are assisted in the same manner +as turbot.</p> + +<p><span class="smcap">Soles</span> may be assisted the same as turbot, or cut across the middle, +bone and all, so as to divide the fish into three or four parts; one +portion being given to each person.</p> + +<p><span class="smcap">Eels</span> are usually cut into pieces about three inches long; and the +thickest part being most esteemed, should be given first.</p> + +<p><span class="pagenum" id="Page_330">[330]</span></p> + +<h3>NAMES OF THE VARIOUS JOINTS IN ANIMALS.</h3> + +<figure class="figcenter illowp100" id="illus-330" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-330.jpg" alt=""> + <figcaption> + <p>1.—<i>Beef.</i></p> + <table> + <tr> + <td><p><i>Hind Quarter.</i></p></td> + <td><p><i>Fore Quarter.</i></p></td> + </tr> + <tr> + <td style="width: 50%;"> + <ul> + <li>1. Sirloin.</li> + <li>2. Rump.</li> + <li>3. Aitch-Bone.</li> + <li>4. Buttock.</li> + <li>5. Mouse-Buttock.</li> + <li>6. Veiny Piece.</li> + <li>7. Thick Flank.</li> + <li>8. Thin Flank.</li> + <li>9. Leg.</li> + <li>10. Fore-ribs; 5 ribs.</li> + </ul> + </td> + <td> + <ul> + <li>11. Middle-rib; 4 ribs.</li> + <li>12. Chuck; 3 ribs.</li> + <li>13. Shoulder, or Leg of Mutton Piece.</li> + <li>14. Brisket.</li> + <li>15. Clod.</li> + <li>16. Neck, or Sticking Piece.</li> + <li>17. Shin.</li> + <li>18. Cheek.</li> + </ul> + </td> + </tr> + </table> + </figcaption> +</figure> + +<figure class="figcenter illowp100" id="illus-330b" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-330b.jpg" alt=""> + <figcaption> + <p>2.—<i>Mutton or Lamb.</i></p> + <ul> + <li>1. Leg.</li> + <li>2. Loin, best end.</li> + <li>3. Loin, chump end.</li> + <li>4. Neck, best end.</li> + <li>5. Neck, scrag end.</li> + <li>6. Shoulder.</li> + <li>7. Breast.</li> + <li>8. Head.</li> + </ul> + <p>A Chine is two Necks. A Saddle is two Loins.</p> + </figcaption> +</figure> + +<figure class="figcenter illowp100" id="illus-330c" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-330c.jpg" alt=""> + <figcaption> + <p>3.—<i>Pork.</i></p> + <ul> + <li>1. The Spare-rib.</li> + <li>2. The Hand.</li> + <li>3. The Belly or Spring.</li> + <li>4. Fore-loin.</li> + <li>5. Hind-loin.</li> + <li>6. Leg.</li> + <li>7. Head.</li> + </ul> + </figcaption> +</figure> + +<figure class="figcenter illowp100" id="illus-330d" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-330d.jpg" alt=""> + <figcaption> + <p>4.—<i>Veal.</i></p> + <ul> + <li>1. Loin, best end.</li> + <li>2. Loin, chump end.</li> + <li>3. Fillet.</li> + <li>4. Hind-knuckle.</li> + <li>5. Fore-knuckle.</li> + <li>6. Neck, best end.</li> + <li>7. Neck, scrag end.</li> + <li>8. Blade-Bone.</li> + <li>9. Breast, best end.</li> + <li>10. Breast, Brisket end.</li> + <li>11. Head.</li> + </ul> + </figcaption> +</figure> + +<figure class="figcenter illowp56" id="illus-330e" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-330e.jpg" alt=""> + <figcaption> + <p>5.—<i>Venison.</i></p> + <ul> + <li>1. Haunch.</li> + <li>2. Neck.</li> + <li>3. Shoulder.</li> + <li>4. Breast.</li> + </ul> + </figcaption> +</figure> + +<p><span class="pagenum" id="Page_331">[331]</span></p> + +<h3>DIRECTIONS FOR CARVING JOINTS.</h3> + +<p>In assisting the more fleshy joints—such as beef, leg, or saddle of +mutton, and fillet of veal—cut thin, smooth, and neat slices; taking +care to pass the knife through to the bones of beef and mutton.</p> + +<p>The carver would be saved much trouble, if the joints of carcass +pieces of mutton, lamb, and veal, were divided by the butcher previous +to cooking. If the whole of the meat belonging to each bone +should be too thick, a slice may be taken off from between every +two bones.</p> + +<p>In assisting some boiled joints, as aitch-bone or round of beef, +remove and lay aside a thick slice from the top, before you begin to +serve.</p> + +<figure class="figcenter illowp100" id="illus-331" style="max-width: 18.75em;"> + <img class="w100" src="images/illus-331.jpg" alt=""> + <figcaption> + <p><i>Edge or Aitch-bone of Beef.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Edge or Aitch-bone of +Beef.</span>—Cut off a slice three-quarters +of an inch thick, from +the upper part, from 1 to 2; help +in long thin slices. The soft marrow +fat lies below 3, at the back; +the firm fat is to be cut in thin +horizontal slices at 4. Before +sending to table, remove the +wooden skewers and insert <i>atelets</i>, +which may be withdrawn +when you cut them down.</p> + +<figure class="figcenter illowp100" id="illus-331b" style="max-width: 21.875em;"> + <img class="w100" src="images/illus-331b.jpg" alt=""> + <figcaption> + <p><i>Part of a Sirloin of Beef.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Sirloin of Beef.</span>—There are +two modes of helping this joint; +either by carving long thin slices +from 3 to 4, and assisting a portion +of the marrowy fat, which is +found underneath the ribs, to +each person; or by cutting thicker, +slices in the direction 1 to 2. +When sent to table the joint +should be laid down on the dish +with the surface 2 uppermost.</p> + +<p><span class="smcap">Ribs of Beef</span> are carved similarly to the sirloin, commencing at +the thin end of the joint, and cutting long slices, so as to assist fat +and lean at the same time.</p> + +<p><span class="smcap">Round, or Buttock of Beef.</span>—Remove the upper surface in the +same manner as for an aitch-bone of beef, carve thin horizontal +slices of fat and lean, as evenly as possible. It requires a sharp +knife and steady hand to carve it well.</p> + +<p><span class="pagenum" id="Page_332">[332]</span></p> + +<figure class="figcenter illowp100" id="illus-332" style="max-width: 21.875em;"> + <img class="w100" src="images/illus-332.jpg" alt=""> + <figcaption> + <p><i>Brisket of Beef.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Brisket of Beef</span> must be +carved in the direction 1–2, quite +down to the bone, after cutting +off the outside, which should +be about three-quarters of an inch +thick.</p> + +<figure class="figcenter illowp100" id="illus-332b" style="max-width: 21.875em;"> + <img class="w100" src="images/illus-332b.jpg" alt=""> + <figcaption> + <p><i>Shoulder of Mutton.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Shoulder of Mutton.</span>—First +cut down to the bone, in the +direction of the line 1, assist thin +slices of lean from each side of +the incision. The best fat is +found at 2, and should be cut in thin slices in the direction of that +line. Several delicate slices may +be cut on either side of the line 3, +and there are some nice bits on +the under-side, especially near +the shank and the flap. Some +carve this joint by cutting long +slices from the knuckle to the +broad end, which is in fact, an +extension of line 3; it is not an +economical way. When sent to +the table, the knuckle should be +bound round with writing-paper, or a knitted ornament, as for ham.</p> + +<figure class="figcenter illowp100" id="illus-332c" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-332c.jpg" alt=""> + <figcaption> + <p><i>Leg of Mutton.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Leg of Mutton.</span>—Wether mutton +is esteemed most, and is known +by a lump of fat at the edge of +the broadest part, 7. The finest +slices are to be obtained from +the centre, by cutting in the +direction 1–2; and some very +good cuts may be got off the broad +end from 5 to 6. Some persons +prefer the knuckle, which, though +tender, is dry; the question should +therefore be asked. By turning over the leg, some excellent slices +may be procured, especially when it is cold, by cutting lengthways, +the same as carving venison. The cramp-bone is another delicacy, +and is obtained by cutting down to the thigh-bone at 4, and passing +the knife under it in a semicircular direction to 3. The fat lies chiefly +on the ridge 5. When sent to table, it should have a frill of paper, +or a knitted ornament round the knuckle; and if boiled, should lie +on the dish as represented above, but should be turned over if +roasted.</p> + +<p><span class="smcap">Haunch of Mutton</span> consists of the leg and part of the loin, cut +so as to resemble a haunch of venison, and is to be carved in the +same manner.</p> + +<p><span class="pagenum" id="Page_333">[333]</span></p> + +<p><span class="smcap">Saddle, or Chine of Mutton.</span>—This is an excellent and elegant +joint, and should be carved in long, thin, smooth slices from the tail +to the end, commencing close to the back-bone—a portion of fat being +assisted with each slice, which must be taken from the sides. It is +carved on both sides of the back-bone. Some carvers make an incision +close to the back-bone through its length, and cut slices cross-ways +from thence. If sent to table with the tail on, it may be +removed by cutting between the joint.</p> + +<p><span class="smcap">Loin of Mutton</span> is easily carved, as the bones are divided at the +joints. Begin at the narrow end, and take off the chops; some +slices of meat may be obtained between the bones, when the joints +are cut through.</p> + +<figure class="figcenter illowp100" id="illus-333" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-333.jpg" alt=""> + <figcaption> + <p><i>Fore Quarter of Lamb.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Fore Quarter of Lamb.</span>—First +separate the shoulder +from the breast by passing the +knife in the direction 3, 4, and 5, +then holding the shoulder up with +the carving-fork, sprinkle some +salt and cayenne pepper on both +surfaces, and squeeze a lemon or +Seville orange over them; add a +small piece of fresh butter, and +replace the shoulder for a short +time; then remove it to another dish. The body should be divided +by an incision, as in 1, 2, so as to separate the ribs from the gristly +part, and either may be assisted, by cutting in the direction 6, 7. The +shoulder is to be carved the same as mutton.</p> + +<p><span class="smcap">Loin of Lamb</span>, <span class="smcap">Leg of Lamb</span>, and <span class="smcap">Shoulder of Lamb</span>, must +be carved in the same manner as mutton, for which see directions.</p> + +<figure class="figcenter illowp100" id="illus-333b" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-333b.jpg" alt=""> + <figcaption> + <p><i>Haunch of Venison.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Haunch of Venison.</span>—First +cut it across down to the bone in +the line 1–3–2, then turn the +dish with the end, 4, towards you, +put in the point of the knife at +3, and cut it down as deep as +possible in the direction 3–4, +after which, continue to cut slices +parallel to 3–4, on the right and +left of the line. The best slices are on the left of the line 3–4, supposing +4 to be towards you; and the fattest slices are to be found between 4 and 2.</p> + +<p><span class="smcap">Loin of Veal</span> should be jointed previous to being sent to table, +when the divisions should be separated with the carving knife, and a +portion of the kidney, and the fat which surrounds it, given with +each division.</p> + +<p><span class="pagenum" id="Page_334">[334]</span></p> + +<figure class="figcenter illowp100" id="illus-334" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-334.jpg" alt=""> + <figcaption> + <p><i>A Breast of Veal Roasted.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Breast of Veal, Roasted</span>, +should be divided into two parts +by an incision in the direction +1–2; then divide the brisket, +or gristly part, into convenient +pieces, as 3–4, 5–6, and the ribs +also, as 7–8. The sweetbread, +9, may be divided into portions, +or assisted whole; it is more +economical, however, to make a +side dish of it, if you have a few +friends.</p> + +<figure class="figcenter illowp100" id="illus-334b" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-334b.jpg" alt=""> + <figcaption> + <p><i>A Fillet of Veal.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Fillet of Veal</span> is carved similarly to round of beef, in thin smooth +slices, off the top; some persons like the outside, therefore ask the +question. For the stuffing, cut deep into the flap between 1–2, and +help a portion of it to each person. The <i>atelets</i> may be removed when +you cut down to them.</p> + +<figure class="figcenter illowp100" id="illus-334c" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-334c.jpg" alt=""> + <figcaption> + <p><i>Knuckle of Veal.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Knuckle of Veal</span> is to be carved in the direction 1–9. The most +delicate fat lies about the part 4, and if cut in the line 3–4, the two +bones, between which the marrowy fat lies, will be divided.</p> + +<figure class="figcenter illowp100" id="illus-334d" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-334d.jpg" alt=""> + <figcaption> + <p><i>A Roasted Pig.</i></p> + </figcaption> +</figure> + +<p><span class="pagenum" id="Page_335">[335]</span></p> + +<p><span class="smcap">Roasted Pig.</span>—The pig is seldom sent to table whole, but is divided +by the cook, and served up as represented in the accompanying +illustration. First divide the shoulder from the body on one side, and +then the leg in the same manner; separate the ribs into convenient +portions, and assist a little stuffing and gravy with each. If the +head has not been divided, it must be done, and the brains taken out +and mixed with the gravy and stuffing. The triangular piece of the +neck is the most delicate part of the pig, the ribs the next best, and +the ear is also regarded as a delicacy.</p> + +<figure class="figcenter illowp100" id="illus-334e" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-334e.jpg" alt=""> + <figcaption> + <p><i>Leg of Pork.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Leg of Pork</span>, whether boiled or roasted, is carved the same. Commence +about midway, between the knuckle and the thick end, and cut +thin deep slices from either side of the line 1 to 2. For the seasoning +in the roast leg, look under the skin at the thick end.</p> + +<p><span class="smcap">Hand of Pork.</span>—Cut thin slices either across near the knuckle +or from the blade-bone, the same as for a shoulder of mutton.</p> + +<p><span class="smcap">Loin of Pork</span> is to be carved in the same manner as a loin of mutton.</p> + +<p>A <span class="smcap">Spare-Rib of Pork</span> is carved by cutting slices from the fleshy +part, after which the bones should be disjointed and separated.</p> + +<figure class="figcenter illowp100" id="illus-335" style="max-width: 25.0em;"> + <img class="w100" src="images/illus-335.jpg" alt=""> + <figcaption> + <p><i>Ham.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Ham</span> may be carved in three ways; firstly, by cutting long delicate +slices through the thick fat in the direction 1–2, down to the bone; +secondly, by inserting the point +of the carving knife in the circle +in the middle, taking out a piece +as 3, and by cutting thin circular +slices, thus enlarge the +hole gradually, which keeps +the meat moist; and thirdly, +which is the most economical +way, by commencing at the +hock end 4–5, and proceeding +onwards. When used for pies, +the meat should be cut from the under-side, after taking off a thick +slice. It should be sent to table with a frill of white paper or a knitted +ornament on the knuckle.</p> + +<figure class="figcenter illowp100" id="illus-335b" style="max-width: 21.875em;"> + <img class="w100" src="images/illus-335b.jpg" alt=""> + <figcaption> + <p><i>Half a Calf’s Head Boiled.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Half a Calf’s Head Boiled</span> should be cut in thin slices from 1 to +2, the knife passing down to the bone. The best part in the head +is the throat sweetbread, which +is situated at the thick part of +the neck 3, and should be +carved in slices from 3 to 4, and +helped with the other parts. If +the eye is wished for, force the +point of the carving knife down +on one side to the bottom of the +socket, and cut it quite round. +The palate or roof of the mouth +is esteemed a great delicacy, +and some fine lean will be found +<span class="pagenum" id="Page_336">[336]</span>on the lower jaw, and nice gristly fat about the ear. The brains and +tongue are generally sent to table on a separate dish; the centre slice +of the tongue is considered the best.</p> + +<figure class="figcenter illowp100" id="illus-336" style="max-width: 21.875em;"> + <img class="w100" src="images/illus-336.jpg" alt=""> + <figcaption> + <p><i>A Tongue.</i></p> + </figcaption> +</figure> + +<p><span class="smcap">Tongue</span> should be cut across nearly through the middle, at the +line 1, and thin slices taken from each side; a portion of the fat, +which is situated at the root of the tongue, being assisted with each.</p> + +<p class="titlepage">THE END.</p> + +<p class="center smaller">Sumfield & Jones, Printers, West Harding Street, Fetter Lane.</p> + +<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 78164 ***</div> +</body> +</html> |